BisiBeleBhat

Ingredients:
-------------
For the Powder
-------------------
Red Chillies - 4
mustard - 1/2 tsp
feenugreek seeds - 1/2 tsp
cumin - 1 tsp
clove, cinnamon - 2 each
coriander seeds - 1 tbsp
channa dhal - 1 tbsp
urad dhal - 1 tbsp
grated coconut - 3 tbsp

For the Rice
--------------
oil or ghee - 1 tbsp
mustard - 1 tsp
cumin - 1 tsp
clove, cinnamon - 1 each
red chillies - 2
onion - 1/2 chopped
green chillies - 5 chopped
curry leaves - few
hing
turmeric
vegetables - 2 cups ( carrot, cauliflower, beans, eggplant, peas, potato )
Toor dhal ( Soaked 1/2 hr ) - 1/2 cup
Rice ( Soaked 1/2 hr ) - 1 cup
Tomato - 1
Tamarind juice - 1 tbsp
salt
water - 4 cups

Dry Roast powder:
--------------------
1. In a pan, add red chillies, fenugreek, mustard, cumin, clove, cinnamon.
2. After mustard splutters, add coriander seeds.
3. Once the coriander seeds are slightly colored, add urad and channa dhal
4. Add coconut powder.
5. Let the mixture cool and then grind to a coarse powder. Keep aside.

Rice preparation:
------------------
1. In a large pan or cooker, add oil or ghee.
2. Add Red chillies, mustard, jeera, curry leaves, hing, onion, green chillies
3. Saute onion till translucent, add vegetables, turmeric and saute.
4. Add Toor dhal and Rice.
5. Add water and let cook.
6. Once the rice is 3/4th cooked, add tomatoes, salt, tamarind juice and the dry roasted powder
7. If required, add some more hot water.
8. Finally garnish with coriander leaves.

Potato Masala

Ingredients:

-------------

Potato - 4 ( Boiled and diced )

Mustard - 1/2 tsp

Cumin - 1/2 tsp

Red Chili powder - 1 tsp

Turmeric - 1/4 tsp

Onion - 1/2

Tomato - 1/2

Hot water - 1/4 cup

hing

salt

oil

1. In a wok, add oil and fry mustard, cumin

2. Add onion, tomato, diced potatoes

3. Add hot water , Chili powder, turmeric powder, salt, hing.

4. Cook till the masala gets thick.

Mixed Vegetable Poriyal

Ingredients:

-------------

Vegetables ( Chopped Carrot, cabbage, beans )

Mustard - 1 tsp

cumin seeds - 1 tsp

Red chilli - 2

grated coconut - 1/4 cup

salt

oil

1. In a wok , add oil and fry mustard , cumin, red chilli

2. Add vegetables, salt

3. Cover with lid and cook well.

4. Add grated coconut at the end.

Chicken Korma

Ingredients:
--------------
Onion - 1/2
Tomato - 1
Fennel seeds - 1 tsp
Coconut - 1/2 cup
Chicken pieces - 1 lb
Cinnamon, Cloves, Cardomom - 2 each
Ginger Garlic Paste - 1 tsp
Oil
Salt
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp

1. In a wok , add oil and fry Cinnamon, Cloves, Cardomom, Fennel Seeds
2. Add onion and saute till translucent.
3. Add ginger garlic paste , tomato and cook well.
4. Add Chicken pieces
5. Add Turmeric, Chilli powder, coriander powder, salt.
6. Cover the lid and cook well.
7. Add ground coconut and cook for 5 mins.

Veg Omlette

Ingredients:
-------------
Besan Flour or Roasted Channa flour - 1/2 cup
Onion - 1/2 chopped
Tomato - 1 chopped
Cilantro - few chopped
Green Chillies - 2 chopped
Salt
Water

1. Combine all the ingredients. Consistency should be like bajji batter.
2. Cook like a omlette in a pan.

sepan kizhanghu Roast ( taro roast )

Ingredients:

-------------
taro root ( sepan kizhanghu ) - 5
chilli powder - 2 tsp
turmeric powder - 1/4 tsp
salt
oil

1. Pressure cook taro root for 3 whistles.
2. Cut into thin slices.
3. Mix turmeric, chilli powder, salt
4. Roast in Oil

Ginger coffee ( For Cold, Flu, Sore Throat )

Ingredients:
--------------
1. Ginger - 1 inch piece
2. Jaggery - 1/2 cup
3. Water - 1 cup
4. Pepper corns - 2
5. milk - 4 tsp

1. Boil crushed Ginger, crushed pepper corns, jaggery in water for 15 mins.
2. Finally switch off the flame and add milk.

Jeera Rice

Ingredients:
-------------
Cumin seeds - 2 tsp
Rice - 1 cup
Butter or Ghee - 4 tsp
Green Chillies (chopped) - 4
mint - few
chopped coriander - few
salt - 1/2 tsp

1. In a saucepan, add ghee and cumin.
2. Once cumin splutters, add green chillies, mint and coriander.
3. Add water, salt.
4. Add rice and let cook.
4. Once the rice is 3/4th cooked, cover it and cook in simmer for 10 mins.

suyam

Ingredients:
-------------
whole moong dhal - 1 cup
jaggery - 3/4 cup
Maida - 1 cup
Rice flour - 3 tsp
Baking soda - 1/2 tsp
salt

1. Combine Maida, Rice flour, salt, Baking soda, water. Consistency should be like a bhajji paste.
Leave this for ~ 30 mins.
2. Pressure cook dhal and jaggery ( Add water just enough to cover dhal ).
3. Grind dhal
4. Make small balls, dip in maida paste and deep fry in oil.

Egg Fried Rice

Ingredients:

-------------

Egg - 2

Vegetables ( diced carrot, peas, red and green peppers, cabbage)

salt

Aginomotto - 1/2 tsp

Vinegar - 1 tsp

Onion - 1/2

Oil

1. Cook Rice and refrigerate for atleast 30 mins so that rice wouldn't be sticky.

2. In a wok, add oil and saute onion till translucent.

3. Add egg and make scrambles

4. Add vegetables and stir fry

5. Add salt, aginomotto, vinegar

6. Mix rice and stir fry.

Aloo Chappathi

1. Boil potato and grate it.
2. Saute finely chopped onion, garlic, green chilis .
3. Add potato, salt, chopped coriander leaves and cook for 5 mins.
4. Flatten Chappathi by hand and stuff it with potato mixture.
5. Cover it and roll using a rolling pin
6. Cook on a hot cast iron skillet.

Onion Tomato Chutney

Ingredients:
-------------
Onion - 1
Tomato - 1
Red chilli - 2
Tamarind - 1 small round
Salt

1. In a wok, add oil and saute Onion, tomato, red chilli and tamarind.
2. Add water, salt and blend well.

Idli/Dosa Batter

Ingredients:
-------------
Idli Rice - 5 cups
Urad Dhal - 1 cup
Fenugreek - 2 tsp
Salt - 2 tsp

1. Soak Urad dhal and fenugreek.
2. In a separate vessel , soak rice.
3. Leave them soaked for ~ 5 hrs.
4. Grind Urad dhal and fenugreek for 10 mins.
5. Add rice to the above and grind for ~ 10 mins
6. Make sure the mixture is coarse in order to make soft idlis or crisp dosa.
7. Finally add salt and mix well.
8. Leave it in a warm place for fermentation.

meen kuzhambhu ( fish curry )

Ingredients:
-------------
Fish - Tilapia/snapper slices
Tamarind - 1 small lemon size
Turmeric - pinch
Chilli powder - 2 tsp
Coriander powder - 1 tsp
Vadagam ( mustard, urad dhal, fenugreek, cumin )
Onion - 1
Tomato - 1
Garlic - 5 cloves
Pepper corn - 1 tsp
Fenugreek - 1/4 tsp
salt
oil

1. Dry Roast Pepper corn, fenugreek and powder it
2. Mix turmeric, chilli powder, coriander powder, salt in tamarind water.
3. In a wok, add oil and vadagam.
4. Saute onion, garlic, tomato.
5. Add tamarind mixture and cook well.
6. Add fish slices and cook for 10 mins.
7. Add the roasted pepper, fenugreek powder and give a slight stir.
8. Turn off the flame immediately.

Pheni Payasam

Ingredients:

------------

Pheni - 1 cup

Water - 1/2 cup

Milk - 2 cups

Sugar - 1 1/2 cups

Ghee - 5 tsps

1. Add ghee in a saucepan and slightly fry pheni.

2. Add water, milk and allow to boil.

3. When the mixture thickens, add sugar

4. Allow to cook for 5 mins.

Pancake

Ingredients:
-------------
All purpose flour - 1 cup
sugar - 1/2 cup
baking powder - 1 tsp
egg - 1 beaten
butter - 2 cubes
milk - just enough to make batter
salt - 1 tsp

1. In a bowl, combine flour, baking powder, sugar, salt and whisk
2. Add melted butter, egg, milk and whisk till the batter thickens.
3. Spread butter on a hot pan and scoop pancake batter.
4. When it starts to bubble on top, flip the pancake and cook till golden brown.
5. Serve with maple syrup.

Lemon Rice

Ingredients:
--------------
Rice - 1 cup
Lemon - 2
Mustard - 1/4 tsp
Urad dhal - 1/4 tsp
Channa dhal - 2 tsp
Green chilli - finely chopped
ginger - finely chopped
Roasted Cashewnuts
Hing
Salt
Turmeric
curry leaves

1. Squeeze lemon juice in a bowl
2. Add hing, turmeric, salt to it and keep aside.
3. In a wok , fry mustard, urad dhal, channa dhal, curry leaves, green chilli and ginger.
4. Add the lemon juice and switch off the flame in ~ 1 min
5. Finally add the roasted cashewnuts.

Masal vadai

Ingredients:
-------------
Channa Dhal - 1/2 cup
Toor Dhal - 1 tsp
fennel seeds - 1/2 tsp
green chilli - 2
red chilli - 1
ginger
salt
Onion - finely chopped
cilantro - finely chopped
curry leaves - finely chopped

1. Soak dhal in water for ~ 1 hr
2. Blend fennel, chillies, ginger.
3. Add dhal to the above and blend coarsely.
4. Add onion, cilantro, curry leaves, salt to the above mixture and mix well.
5. Make as small vadas and deep fry in oil.

Eggplant Parmesan

Eggplant Preparation
----------------------
Eggplant - 1
Egg - 2
Breadcrumbs
Salt

1. Slice Eggplant
2. Beat the egg with salt and pepper.
3. Dip the eggplant in egg and dredge with breadcrumbs
4. Fry in olive oil.

For Sauce:
-----------
Tomato Puree
Parsley - few chopped
Garlic - few chopped
Onion - 1 chopped
Garlic powder
Onion Powder
Oregano
salt

1. In a wok, add olive oil and saute onions till translucent.
2. Add garlic, parsley
3. Add Tomato puree and cook well
4. Add garlic powder, onion powder, salt and oregano.
5. Cook until sauce is thick.

Baking:
--------
1. In a baking dish, pour tomato sauce.
2. Layer the fried eggplant slices on top of it.
3. pour tomato sauce and spread grated parmesan cheese.
4. Place another layer of eggplant slices.
5. Pour tomato sauce over it and spread grated parmesan cheese.
6. preheat oven at 375 degree for ~5 mins.
7. Place the eggplant parmesan in oven and bake for ~20 mins.

Homemade Baby Cereal for 6 months old baby - Brown Rice

Ingredients:
--------------
1/4 cup rice powder (brown rice ground in blender or food processor)
1 cup water

1. Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.
2. Simmer for 10 minutes, whisking constantly, mix in formula or breast milk
3. Serve warm.

Homemade Baby Cereal for 6 months old baby - Barley

Ingredients:
----------------
1/4 cup ground barley (barley ground in blender or food processor)
1 cup water

1. Bring liquid to a boil. Add the barley and simmer for 10 minutes, whisking constantly
2. Mix in formula or breast milk
3. Serve warm

Homemade Baby Cereal for 6 months old baby - Oatmeal

Ingredients:
--------------
1/4 cup of ground oats (do NOT use instant or Quick Cook), ground in blender or food processor
3/4 cup - 1 cup water


1. Bring liquid to boil in saucepan.
2. Add the oatmeal powder while stirring constantly.
3. Simmer for 10 minutes, whisking constantly, mix in formula or breast milk
4. Serve warm

6 months old baby food

Introducing solids for a 6 months old baby
---------------------------------------------------------
************************************************************************************
**** Always wait 4 days before introducing a new food for the baby*********
**** Introduce vegetables before offering fruits *******************************
**** Introduce green vegetables before yellow vegetables ******************
**** Except Banana/Avocado, all the fruits need be cooked and pureed **
************************************************************************************

Step 1 - cereal
--------------------
- Start with iron fortified rice cereal
- Oat cereal
- Barley cereal

Step 2 - Vegetables
----------------------------
- peas
- green beans
- potato
- sweet potato
- yellow butternut squash
- pumpkin

Step 3 - Fruits
--------------------
- Banana
- Avocado
- Peach
- Pears
- Apple

Strawberry Milkshake

Ingredients:
-------------
Strawberry - 10
Milk - 200 ml
Sugar - 1 cup

1. Blend Strawberry, milk, sugar in a blender.
2. Refrigerate for 30 mins.

Avocado

Ingredients:
------------
Avocado - 1
Sugar - 2 tsp

1. Mash Avocado and mix sugar.
2. This is a delicious and healthy recipe for babies.

Ragi puttu

Ingredients:
--------------
Ragi - 2 cups
salt
Jaggery powder - 1/2 cup
grated coconut - 1/2 cup
ghee - 4 tsps

1. Mix salt and few drops of water to Ragi and keep aside for ~ 20 mins
2. Steam Ragi mixture for ~ 20 mins
3. Add jaggery, ghee and grated coconut to Ragi and mix well.

cabbage kootu

Ingredients:
-------------
Moong dhal - 1/2 cup
Shredded cabbage - 2 cups
Salt
Hing - pinch
Turmeric - pinch
Chopped onion - 1/2 cup
Oil
mustard, jeera, red chilli
Hing

1. Cook dhal, cabbage, salt, turmeric, onion in a cooker for 1 whistle
2. In a wok, add oil and fry mustard, jeera, red chilli, hing
3. Add the dhal mixture and cook till the mixture gets thick.

brinjal kothsu ( side dish for pongal )

Ingredients:
-------------
moong dhal - 1/2 cup
onion - 1/2
green chilli - 2
red chilli powder - 1/2 tsp
turmeric powder - pinch
Tomato - 1
brinjal - 1
hing -pinch
mustard - 1 tsp
jeera - 1 tsp
curry leaves
oil

1. In a cooker add moong dhal, chopped onion, slit green chilli, red chilli powder, turmeric, tomato, brinjal and cook for 1 whistle.
2. In awok, add oil and fry mustard, jeera, curry leaves.
3. Add hing.
4. Add this to the dhal mixture.

pongal

Ingredients:
------------
Rice - 1 cup
moong dhal ( payatham/pasi paruppu) - 1/2 cup
salt
water - 4 cups
chopped ginger - few
hing - few
green chili - 3
black pepper corn - few
cumin seeds ( jeera) - few
cashew nuts - few
oil
ghee
curry leaves
coriander leaves

1. Saute moong dhal
2. Soak moong dhal and rice in water for ~ 30 mins
3. In a cooker, add rice, moong dhal, salt
4. Switch off after 2 whistles
5. In a wok, add 1:1 oil : ghee
6. Fry cashew nuts, pepper corn, jeera, green chilli, curry leaves, chopped ginger
7. Add this to the pongal in cooker.
8. Add hing and garnish with coriander leaves.
9. Finally add 2 tsps ghee.

Butter Biscuit

Ingredients:
-------------
Maida - 1 Cup
Baking powder - 1 tsp
Powdered Sugar- 3/4 Cup
Butter

1. Mix Maida ,Baking Powder, Powdered Sugar and sieve.
2. Add melted butter to this mixture and make a dough.
3. Leave the dough for 15 mins
4. Make small balls and slightly press with hand.
5. Preheat oven at 350 degree F.
6. Place the biscuits in oven and bake for 30 mins.

Healthy Salad

Ingredients:
------------
Onion finely chopped - 1/4 cup
Red cabbage shredded - 1/4 cup
sprouts - 1/4 cup
Red/yellow/green capsicum - 1/4 cup
lemon juice - 2 tsp
salt
white pepper - 1/4 tsp

1. In a bowl mix salt, white pepper, lemon juice, shredded red cabbage, sprouts, onion, capsicum.
2. To Garnish - Place a lettuce leaf in a bowl and place the above mixture on the lettuce.

Carrot Halwa

Ingredients:
--------------
Carrot - 5
ghee - 4 tsp
milk - ~250 ml
sugar - 2 cups

1. Grate carrots.
2. In a wok add 2 tsp ghee.
3. Add the grated carrots and saute for 10 mins
4. Add enough milk. Make sure it just covers the carrot mixture.
5. Cook until all the milk gets absorbed by the carrot.
6. Add sugar
7. Cook until halwa becomes thick.
8. Finally add 2 tsp ghee.

Shrimp curry ( prawn/yera masala )

Ingredients:
============
Shrimp - 1 lb
Onion - 1/2
Tomato - 1
Garlic - 6 cloves
Red chilli powder - 1 tsp
coriander powder - 2 tsp
Coriander leaves - to garnish
oil

1. Devein shrimp/prawn/yera. ( how to Devein ? - Slit the top of the shrimp using knife and devein )
2. In a wok, add oil, saute onion till it is translucent
3. Add garlic pieces and saute
4. Add tomato and saute till tomato is well cooked.
5. Add shrimp, Red chilli powder ,coriander powder, turmeric
6. Close the wok with lid and cook for ~ 15 mins.
7. Garnish with coriander leaves.

keerai kuzhambu(spinach kuzhambu)

Ingredients
------------
Spinach - 1 bunch
Onion - 1
Tomato - 2
tamarind - small piece
green chilli - 3
Red chilli - 1
Toor dhal - 1/4 cup
mustard, jeera, urad dhal ( or vadagam )
hing ( asafoetida) - pinch
Oil

1. Clean and cut spinach
2. In a wok , add oil
3. Add 1/2 chopped onion and saute
4. Add green and red chilli
5. Add sliced tomatoes, tamarind and saute
6. Switch off the flame and allow the mixture to cool.
7. Whip the above mixture in a mixie. DO NOT make into a fine paste.
8. Cook Dhal.
9. In a wok, add oil and vadagam ( or mustard, jeera, urad dhal )
10. Add remaining chopped onions and saute till it is translucent.
11. Add cooked dhal and the spinach mixture
12. Add turnmeric
13. Add required amount of water and cook for ~ 5 mins
14. Add hing at the end

crab curry (nandu curry)

Shrimp fry

Ingredients:
-------------
Shirmp/prawn/yera - 1 lb
soy sauce - 2 tsp
Ginger garlic paste - 2 tsp
salt
turmeric - pinch
Beaten egg ( Add pepper and salt to the egg and whip)
Corn flour
oil

1. Mix soy sauce and ginger garlic .
2. Add little salt and turmeric to it.
3. Dip shrimp in this mixture and keep aside for ~ 15 mins
4. After 15 mins, dip the shrimp in corn flour and then in the egg.
5. Deep fry in oil.

Fish Fry

Ingredients:
-----------------
Fish (Tilapia, cat fish, salmon, snapper, Golden thread or any kind of fish of choice)
Ginger - small piece
Garlic - 2 cloves
tamarind - small piece
red chilli powder - 1 tsp
salt
pepper - 1/2 tsp
corn flour ( optional)
oil

1.Grind Ginger, garlic, tamarind
2. Add red chilli powder, pepper powder, salt, corn flour
3. Marinate fish with the above paste for ~ 30 mins
4. In a wok , add oil and fry fish on one side
5. Flip the other side and cook until done.

Vazhakkai podimas ( plantain podimas )

Ingredients:
===========
Plantain - 1
mustard - 1/2 tsp
urad dhal - 1/2 tsp
channa dhal - 1/2 tsp
green chillies - 1
Red chillies - 2
Onion - 1/2
ginger
curry leaves
Hing ( Asafoetida )
Grated coconut

1. Peel and cut Plantain in to small pieces
2. Boil in microwave oven or stove for 5 mins with salt.
3. In a wok, fry mustard, urad and channa dhal .
4. Add green and Red chillies, curry leaves, onion , ginger pieces and saute.
5. add little bit salt and hing.
6. Add cooked plantain pieces and saute until done.
7. Add coconut after switching off the stove.

Fish Fingers

Ingredients:
=========
1. Fish fillets ( Tilapia, salmon or any other)
2. lime juice - 1/2
3. turmeric - 1/4 tsp
4. chilli powder- 1 tsp
5. coriander powder - 1/2 tsp
6. little garam masala - 1/4 tsp
7. cumin powder - 1/4 tsp
8. Ginger Garlic paste
9. salt.
10. oil
11. 1:1 Besan flour : Bread crumbs

1. Cut fish fillets ( like french fries )
2. Mix ingredients 2 to 9.
3. Marinate fish in the above mixture for 30 mins
4. Mix 1:1 Besan flour : Bread Crumbs.
5. Toss marinated fish in the above mixture.
6. Fry in oil

Chicken Biryani

Ingredients:
=========

1. Oil - 1/4 cup
2. ghee - 1/4 cup
3. cinnamon, cloves - few
4. mint - 1 cup
5. coriander leaves - 1 cup
6. green chillies - 4
7. red chillie paste ( 6 chillies soak in water and grind)
8. ginger + garlic + 2 green chillies + 1 cinnamon stick + 1 clove paste
9. Chicken pieces - 1 lb
10. Jeera sambha rice - 2 cups
11. Water - 4 cups
12. Onion - 2
13. Tomato - 1

• In cooker, add Oil + ghee , cinnamon and cloves.
• Saute Onion, mint, coriander, green chillies. Fry till the onion is golden brown.
• Add chicken pieces and fry
• Add ginger + garlic + 2 green chillies + 1 cinnamon stick + 1 clove paste
• Fry till no ginger garlic odour
• Now add Red chilli paste
• Close the lid and allow chicken to cook.
• Wait until the oil floats.
• Then add water ( 1 cup rice : 2 cups water )
• Add rice ( If the rice is soaked in water for 30 mins then add 1 cup rice : 1 3/4 cups water )
• Close the lid and allow rice to cook.
• wait until the rice is 3/4 th cooked. There should be no water on top of the rice.
• Now add weight and simmer for 10 mins
• squeeze little lime on top of the rice (optional)

Rava Kichadi

Ingredients:
==========

1. Sooji(rava) - 1 cup
2. Water - 2 cups
3. Vegetables of your choice. I use carrot, beans, peas.
4. tomato - 1/2
5. Onion - 1
6. curry leaves - few
7. Roasted cashew nuts - few
8. salt
9. green chillies - 3
10. mustard , cinnamon, cloves, cumin
11. oil
12. Coriander Leaves

- Steam vegetables.
- Fry mustard , cinnamon, cloves, cumin in oil.
- Add Onion, curry leaves,Roasted cashew nuts , slit green chillies, tomato, steamed vegetables
and saute.
- Add Sooji and roast it till slight brown.
- Add water and keep stirring on a medium flame.
- garnish with coriander leaves .

Chicken Drumstick Roast

Ingredients:
============
1. Chicken Drumstick pieces
2. Ginger garlic paste
3. pepper corns
4. Salt
5. Vinegar or Tamarind
6. Oil

Grind ingredients 2 to 5. Marinate chicken drumsticks with this paste for 1 hour.
Then shallow roast in oil in medium flame.

How to grow Garlic at home

How to Grow Garlic at Home
---------------------------------------

Garlic is grown from the individual cloves. Each clove will produce one plant with a single bulb - which may in turn contain up to twenty cloves. When planting garlic, choose a garden site that gets plenty of sun and where the soil is not too damp. The cloves should be planted individually, upright and about an inch (25 mm) under the surface. Plant the cloves about 4 inches (100 mm) apart. Rows should be about 18 inches (450 mm) apart.garlic can protect other plants growing nearby against many ailments

Harvesting Garlic
-----------------------------

As garlic reaches maturity, the leaves will brown then die away. This is the cue that it is time to harvest your garlic crop. If you harvest too early the cloves will be very small, too late and the bulb will have split.Proper handling of garlic after it's been picked is almost as important as looking after it whilst it's growing. It's essential that garlic is dried properly, otherwise it will rot. The bulbs are often hung up in a cool, dry place. After a week or so, take them down and brush the dirt off gently - don't wash the bulbs at this stage.

Make your own rooting hormone

To make rooting hormone soak the yellow-tipped shoots of a weeping willow tree in water. A tea made from the bark of a willow tree is also effective. When using the shoots or bark soak them for 24 hours prior to using.

1) Gather a handful of willow twigs. Fresh branches work best so avoid fallen and dead twigs. All varieties of willow contain indolebutyric acid which is the active ingredient needed in a rooting hormone. This acid acts to reduce the plant cuttings ability to stop growth at the place of the wound (where you cut the leaf or stem).

2) Cut the willow stems into pieces about two to four inches long. You will want about 1 cups of clippings to make one half gallon of rooting hormone.

3) In a large container pour boiling water over the clippings and allow the mixture to steep overnight.

4) Store the rooting hormone in the refrigerator in a sealed container. The mixture will be viable for up to two months.

Some people have found that using honey makes an effective rooting hormone as well.

How to grow hibiscus from stem cuttings

The first step in starting a new hibiscus from cuttings is to take the cuttings from new growth in the spring or summer months. Use a pair of gardening scissors to gently cut a small piece of the new growth, about the length of a pencil. Leave only 2-3 leaves at the top of the cutting and remove any remaining leaves. Note: It is best to take several cuttings, as the hibiscus starts tend to do better when several are planted together.

Next, cut slits in a couple of the nodes near the bottom of the cutting. The nodes are the small bulges protruding from the stem. The new roots will emerge from the nodes you slit.

Now you will want to dip the nodes in a rooting compound, which can be purchased at your local nursery or gardening center. You may choose to make your own homemade rooting compound.

After you have dipped the nodes into the rooting compound, place the cuttings in a large pot that is filled with a growing medium. Perlite works very well for rooting the hibiscus, but as long as your growing medium is moist and well-drained, it should work nicely. Again, group together several cuttings in the pot for the best rooting growth.

Once you have placed your cuttings in the pot, place the pot in a water-filled tray. Be sure that the water is deep enough to cover the pot's drainage holes. This will allow the cuttings to soak up moisture from the bottom and ensure that the growing medium stays moist. Mist the cuttings often.

Keep the pot in partial sun and in temperatures ranging from 70 to 85 degrees. In about 6-8 weeks, your cuttings should root. Allow the rooted cuttings to become strong and established before transplanting them.

How to grow roses from Stem cuttings

Here's what you'll need:
- Rose Cuttings

- Pruners

- Rooting Hormone (available in most garden centers)

- Container with Sand or a Soil-less Potting Mix

- Plastic Bag (to cover the container) - Water

1.Remove the flower and leave about a 12" section of stem. The flower is using up all the plant's energy. If you want to encourage rooting, you need to refocus that energy on the plant's survival.

2.Remove all but the top 2 leaflets on the branch, cutting just above the top set of leaves. You need to remove the excess leaves for the same reason we removed the flower in Step #2. They're taking up too much of the plant's energy. However we want the branch to continue to photosynthesize and feed itself until the new roots form, so we need to leave a couple of leaves. A branch from a bush should have full 3-5 leaf leaflets. This is a cut rose and you don't always get full sets of leaves when you buy cut roses, so you have to make do.

3.Make a fresh cut on the bottom of the stem, just below a node (bump) and use your pruners to slice up into the bottom of the stem about 1/4", quartering it.

4.Rooting hormones spur the plant into developing new roots. They are absolutely required, but they do help. To use a rooting hormone, slightly wet the split stem tip and then dip it into the dry rooting hormone. Shake off any excess.

5.Plant the cutting in sand or potting mix. Poke a hole first, in the potting medium, and then insert the stem. Be careful not to rub off all the rooting hormone. Gently pat into place and water well.

6.Cover the cutting loosely, pot and all, with a plastic bag or plastic wrap and keep the soil moist. I like to put a tall stake into the pot, to hold the plastic away from the leaves. If the plastic touches the leaves, they remain wet and can succumb to a fungus disease. Along the same lines, make sure the condensation can escape from the plastic or the stem will rot. Now be patient, keep the soil moist and start checking in a couple of weeks to see if roots are forming. Check by gently tugging on the stem. If there's resistance, there are probably roots.

Carrot juice

The carrot is one of the most efficient of all cleansing foods. It is also one of the richest sources of beta-carotene out of which the liver synthesises vitamin A. Besides, carrots are rich in potassium, sodium, calcium (and hence are highly alkaline). They also contain traces of iodine and sulphur and a good proportion of almost all of the vitamins. It is one of the best sources of Vitamin B-complex as it contains niacin, pyridoxine, folic acid, biotin and pantothenic acid. The high carbohydrate content of carrots makes them one of the most effective means of changing the intestinal flora from a putrefactive to a non-putrefactive form.

The most important benefit of carrot juice is undoubtedly its strong alkalinity which purifies and revitalises the blood. In the treatment of most diseases the natural way, it is recognised that the acidic condition of the system is a major contributory factor for disease. The central aim of cleansing therapy is that first acidosis must be corrected and the tissues be afforded the correct blood-pH so that they can be in a position to heal themselves. Carrot juice, with its rapid alkalising effect, thus helps in controlling anaemia, liver trouble, acidosis, blood poisoning, circulatory disorders and ulcers. The same alkalising effect is responsible for the cure of a variety of other ailments such as gall stones and gout which can be mitigated by the removal of unwanted uric acid from the blood.

Here are some more benefits of carrot juice:
* Carrots have also been found to contain a plant hormone called tocokinin. This is closely analogous to insulin and has proved to be beneficial for diabetics.
* Rheumatic ailments, which are often a result of poor nutrition, respond well to carrot juice.
* Its diuretic action helps in scanty urination and is a strong food-medicine to prevent nephritis.
* Carrot juice is also an excellent anti-bacterial agent due to its high content of vitamin E. This helps in the treatment of chronic cases of enteritis.
* Certain alternative treatment plans for cancer, especially splenic leukemia, utilise the powerful effect carrot juice has on the blood. The combination of vitamins it contains has also been found to be a working anti-oxidant defense against free radical damage.
* Carrot juice can be used not just for therapeutic purposes, but also for the general toning up of the system. It combats fatigue, builds resistance to infections, and functions as a protector of the nervous system.
* It is also an excellent beauty formula - a natural roug‚ which works from the inside by purifying the blood. Dry and rough skin can be provided with the missing nutrients and pristine complexion can be regained in a matter of weeks.
Since carrot is a seasonal food, it often becomes difficult or unaffordable to buy them in large quantities. Try not to skimp on your budget when it comes to buying the kilos of carrots required for your family. With fewer ailments you shall have fewer doctor's bills. In the long run your healthy complexion, strong teeth, unimpaired vigor and vitality, vigorous mental reactions and your happy smile will more than make up for the few extra rupees you have to spend for buying the off-season fruit.

How to make wheatgrass juice

How to make wheatgrass juice? Simple.

Take about 100 gm of wheat grain and plant them in a soil bed contained in a large tray.

Five such assemblies will provide you with a weekly supply of fresh wheatgrass.

Within 7 days the green shoots would have reached a considerable length, and the juice can be extracted by crushing them, adding some water during the grinding process.

Strain the liquid, and consume it right away, ideally on an empty stomach.

Starting with 25 ml/day, gradually increase your intake to 100 ml/day.

You can add a dash of orange or apple juice or lime juice if you find it a little too pungent.

How to grow wheatgrass at home?

Easy Steps on How to Grow WheatgrassWheatgrass is very cheap and again, easy to grow. First, you need to soak the seeds for about half a day (10-12 hours) then drain it for another 10 to 12 hours. When it is completely dry, you can now sprinkle your seeds in almost any type of porous surface. Porous surfaces allow you to grow wheat grass because they enable the roots to attach and hold your wheatgrass to grow upright.
You can also choose to grow it over soil (it does not generally matter whether the soil is poor or not). Keep the seeds wet over indirect sunlight and above 60 Fahrenheit degrees and you will see them grow about 8 inches tall in a matter of 7 to 10 days.

Taking Care of Your Wheatgrass

The general rule for growing wheatgrass is to water them twice daily with a spray bottle or a watering can. This, coupled with maintaining optimum temperature, air circulation and humidity are the two basic maintenance procedures that they need. In about 7 to 10 days when your wheatgrass grows about 7 inches tall, you can start harvesting them.
Many people who lead busy lifestyles find it most convenient to use wheatgrass sprouters. These automatic sprouters allow you the benefit of planting your own wheat grass (or any type of seed, for that matter) with minimum effort. You do not need to worry about light conditions, pests hovering or soil quality. All you need to do is load the seeds and add in the water and harvest in a matter of days. Growing wheatgrass has never been as easy as it is today.

Wheatgrass juice

Wheatgrass juice will provide you with more energy by fulfilling nutritional
deficiencies and by removing wastes that clog your cells, blood, tissues and organs. I firmly
believe that even so called "healthy" people can live their lives at an even higher level of energy
and mental concentration. We have all read the horror stories concerning environmental hazards
that our bodies are subjected to as a result of our highly developed industrial and technical
lifestyles: all forms of pollution (air, water, sound, etc.); chemicals in our food and water; radiation
given out by televisions, computers, and other high-tech machines; and so on. When the body is
subjected to these hazards it loses its balance, resulting in loss of energy, inability to
concentrate, and depression, not to mention other more devastating degenerative conditions. It
has been scientifically shown that wheatgrass juice neutralizes these environmental toxins,
allowing the body to balance itself and operate at maximum efficiency.

FORTY POINTS ABOUT WHEATGRASS AND ITS NUTRITIONAL VALUES
Wheatgrass juice is one of the best sources of living chlorophyll available.
Chlorophyll is the first product of light and, therefore, contains more light energy than any other element.
Wheatgrass juice is a crude chlorophyll and can be taken orally and as a colon implant without toxic side effects.
Chlorophyll is the basis of all plant life.
Wheatgrass is high in oxygen like all green plants that contain chlorophyll. The brain and all body tissues function at an optimal level in a highly-oxygenated environment.
Chlorophyll is anti-bacterial and can be used inside and outside the body as a healer.
Dr. Bernard Jensen says that it only takes minutes to digest wheatgrass juice and uses up very little body energy.
Science has proven that chlorophyll arrests growth and development of unfriendly bacteria
Chlorophyll (wheatgrass) rebuilds the bloodstream. Studies of various animals have shown chlorophyll to be free of any toxic reaction. The red cell count was returned to normal within 4 to 5 days of the administration of chlorophyll, even in those animals which were known to be extremely anaemic or low in red cell count.
Farmers in the Midwest who have sterile cows and bulls put them on wheatgrass to restore fertility. (The high magnesium content in chlorophyll builds enzymes that restore the sex hormones).
Chlorophyll can be extracted from many plants, but wheatgrass is superior because it has been found to have over 100 elements needed by man. If grown in organic soil, it absorbs 92 of the known 102 minerals from the soil.
Wheatgrass has what is called the grass-juice factor, which has been shown to keep herbivorous animals alive far longer than would be expected.
Dr. Ann Wigmore has been helping people get well from chronic disorders for 30 years using wheatgrass.
Liquid chlorophyll gets into the tissues, refines them and makes them over.
Wheatgrass juice is a superior detoxification agent compared to carrot juice and other fruits and vegetables. Dr. Earp-Thomas, associate of Ann Wigmore, says that 15 pounds of wheatgrass is the equivalent of 350 pounds of carrot, lettuce, celery and so forth.
Liquid chlorophyll washes drug deposits from the body.
Chlorophyll neutralises toxins in the body.
Chlorophyll helps purify the liver.
Chlorophyll improves blood sugar problems.
In the American Journal of Surgery, 1940, Benjamin Gruskin, M.D. recommends chlorophyll for its antiseptic benefits. The article suggests the following clinical uses for chlorophyll to clear up foul smelling odours, neutralise strep infections, heal wounds, hasten skin grafting, cure chronic sinusitis, overcome chronic inner-ear inflammation and infection, reduce varicose veins and heal leg ulcers, eliminate impetigo and other scabby eruptions, heal rectal sores, successfully treat inflammation of the uterine cervix, get rid of parasitic vaginal infections, reduce typhoid fever, and cure advanced pyorrhoea in many cases.
Wheatgrass juice heals acne and even removes scars after it has been ingested for seven to eight months. The diet must be improved at the same time.
Wheatgrass juice acts as a detergent in the body and is used as a body deodorant.
A small amount of wheatgrass juice in the human diet prevents tooth decay.
Wheatgrass juice held in the mouth for 5 minutes will eliminate toothaches. It pulls poisons from the gums.
Gargle wheatgrass juice for a sore throat.
Drink wheatgrass juice for skin problems such as eczema or psoriasis.
Wheatgrass juice keeps the hair from greying.
Pyorrhea of the mouth: Lay pulp of wheatgrass soaked in juice on diseased area in mouth or chew wheatgrass, spitting out the pulp.
By taking wheatgrass juice, one may feel a difference in strength, endurance, health and spirituality - and experience a sense of well-being.
Wheatgrass juice improves digestion.
Wheatgrass juice is high in enzymes.
Wheatgrass juicr is an excellent skin cleanser and can be absorbed through the skin for nutrition. Pour green juice over your body in a tub of warm water and soak for 15-20 minutes, rinse with cold water.
Wheatgrass implants (enemas) are great for healing and detoxifying the colon walls. The implants also heal and cleanse the internal organs. After an enema, wait 20 minutes then implant 4 ounces of wheatgrass juice. Retain for 20 minutes.
Wheatgrass juice is great for constipation and keeping the bowels open. It is high in magnesium.
Dr. Birscher, a research scientist, called chlorophyll 'concentrated sunpower'. He believes that chlorophyll increases the function of the heart, affects the vascular system, the intestines, the uterus and the lungs.
According to Dr. Birscher, nature uses chlorophyll (wheatgrass) as a body cleanser, re-builder and neutraliser of toxins.
Wheatgrass juice can dissolve the scars that are formed in the lungs from breathing acid gasses. The effect of carbon monoxide is minimised since chlorophyll increases haemoglobin production.
Wheatgrass juice reduces high blood pressure and enhances the capillaries.
Wheatgrass juice can remove heavy metals from the body.
Wheatgrass juice is great for blood disorders of all kinds.
Recipes to try!
4 carrots, 4 stalks of celery, 4 spinach leaves, 2 apples and 3-4 inch round of wheatgrass - juice all.
2 oranges, 1 banana, 1 avocado (pitted), 1 lime and 3-4 inch round of wheatgrass - juice all.
3 kiwi fruits, 3 apricots, 2 cups of strawberries, 1 cup of pineapple pieces and 3-4 inch round of wheatgrass - juice all.

Tips for Breast Feeding moms

I almost ran out of milk supply due to stress and various reasons. This is what I did in order to boost my milk production.

1. Pumped atleast twice a day. Believe me this is very effective.

2. Had fenugreek and fennel.

3. Please DO NOT eat bitter gourd while lactating as this may reduce blood sugar in the baby which may lead to coma.

Ginger Chicken

Ingredients
=========
chicken
3 chillis green
1 bunch coriander leaves
1 tbsp corn flour
curry leaves
ginger
1 onion
1 tsp pepper
salt
1 tbsp soya sauce
1 tbsp vinegar

Take curry leaves,onion,green chillis make a paste in a blender.
Now take chicken add soya sauce,vinegar,corn flour,salt mix well and keep it a side for 20 min.
Take a pan add oil, add the marniated chicken pieces, fry the chicken till they become goldern brown add ginger chopped,ginger garlic paste, mix well,now add the onion paste mix well cook for 5 min till it stick to chiken add little salt if required, now add pepper powder, finely add coriander leaves.

veggie kabab

Ingredients
=========
1 pinch chat masala
1 cup chopped fresh corn
1 small chopped carrot
1 tsp chopped coriander
1 tbsp chopped raisins
2 tbsp crushed cashew
1/2 tsp cummin seeds
1/4 tsp garam masala
2 number green chilli
1/2 lime juice
1 cup paneer
2 plantain
1 pinch red chilli pdr
salt

1.boil green plantain for 20 min , and remove from hat boiling water, if it is left in the water to cool down it will absorb moisture and is not good for kabab
2.chop all other ingredients , vegetables and mix like mixing chapati dough
3.once ready put it on a wodden spoon or sheek and remove and fry or bake in the oven
4.if you bake it in the oven just brush it with butter or else it will become dry

5.always sprinkle little chat masala and lemon juice just before serving and seve with chtney of your choice

Shrimp in coconut masala fry

Ingredients:
=========
1 & 1/2 tbsp Coconut powder
1 & 1/2 tsp Coriander powder
1 tsp Cumin seeds
2 tsp Curd/Yoghurt
few Curry leaves(chopped)
1 & 1/2 tbsp Ginger garlic paste
few Green Chillies(chopped)
1 tsp Mustard seeds
to fry Oil
1/2 cup Onion
pinch Pepper powder
1/2 tsp Red Chilli powder
few Red chilli(Whole)
2 lbs Shrimp/Prawn
1/4 tsp Turmeric Powder

1. Put oil in a wide open non stick pan.Add red chillies & mustard seeds to it till they crackle.Add cumin seeds ,chopped onion & coconut powder .Saute well . [Note:-Avoid frying onions till they are golden brown]
2. Add green chillies,salt,curry leaves & saute well on medium flame.Add ginger garlic paste ,turmeric powder,coriander powder,curd,red chilli powder & mix well till the mixture dries.
3. Strain excess water & add shrimp to the masala prepared .Mix well & cook slowly till the water from shrimp has oozed out & mixture has dried.
4.Sprinkle pepper powder as seasoning .
5.Garnish it with chopped coriander leaves & lemon juice.

saag

Ingredients :
==========
1/4 bunch celery
1 tsp cumin seeds
1 tbsp garlic & ginger(chopped)
few Green chillies(chopped)
Hing
1/2 bunch mustard greens(chopped)
2 tbsp mustard oil
1 tsp Mustard seeds
Salt
1 bunch spinach(chopped)
few Spring onions(chopped)
1 tsp urad dal(washed)

1.Rinse & chop the greens roughly.
2. In a pan put mustard oil ,when hot add mustard seeds,cumins seeds till they crackle.Add urad dal to it & saute till golden in color.
3. Further to the tempering add chopped ginger & garlic,spring onions ,green chillies,salt & hing ,Mix it well & add all the green vegetables.
4. Reduce the flame and cook them without the lid on .Allow it cook (add little water if the mixture dries out).
5. Once greens are cooked add a pinch of nutmeg powder to enhance its taste.
6. Add chopped onion & lime juice before serving.