Aerobics - Achara

35. Aerobics Instructor

What will i be doing?
         Teaching exercise and helping people  have healthier bodies

What will i need to start?
         Knowledge of fitness and group exercises. Aerobics training aside, you may also focus on jazz dancing, martial arts, kickboxing, pilates, and other exercises. Enroll in an aerobics class to learn more about it and start investing in music CDs and exercise videotapes.

How much should i charge?
       P350 an hour per session if you're just starting out and teaching in your client's venue. The more experience you have, the higher you may charge.

How much will i make?
       your earnings will depend on the number of times a week you hold aerobics sessions. The more hours, the happier the returns.

36. Achara maker

What will i be doing?
         Cooking and selling shredded and pickled green papaya, and regular side dish.

What will i need to start?
        A vegetable peeler, grater, and shaper and knowledge of pickling fruits or vegetables. Papaya is the most common achara and the most salable since it's available year round unlike other vegetables

Who will my customer be?
         You may sell achara directly to consumers or through stores, bazaars, and the wet markets.

How much should i charge?
       P45 per 250gram jar( or P40 per jar for a minimum order of three jars), and P85 per 500grams jar( or P80 per jar wholesale). When selling in a bazaar, add 5 to 10 percent to your selling price to cover your renta and other expenses

How much will i make?
       P10 to P15 per jar of papaya achara and P15 to P20 per jar of ubod or labong achara

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Strawberry Jam Recipe | Healthy Strawberry Recipe

Strawberry Jam Recipe | Healthy Strawberry Recipe 

Ingredients:

2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice

Procedures:
In a large bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy saucepan, combine the strawberries, sugar and lemon juice. Stir over low heat until sugar dissolves. Increase heat to high, and bring the mixture to boiling. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to sterilized hot jars, leaving 1/4 to headspace 1/2 inch, and seal. Process in a water bath. If the jam is to be consumed immediately, do not bother with processing, and just refrigerate.

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Body of the business: Capital and resources for your business

Body of the business:

Capital and resources for your business

 When kids already know what kind of business they want to try, the next step is to determine how much resources they will need to get if off the ground.

Starting a business with capital:

Borrow or save?

If your are willing to help your child start his business, you may lend him the capital. Make sure he commits to a payback plan, with a specific time-frame and specific amount of payment. A young entrepreneur may want to get into the T-shirt business. He may have nice designs and his peers may want to order from him, but without capital, he cannot produce the shirts. If he already has orders, you may lend him the amount for production and he can pay you back as soon as he has collected payment.

Some young entrepreneurs save money for a business. There was a time when kids sold “baler bracelets”. These do not cost much, so one group of teenagers pooled their savings to produce the bracelets. We encourage kids to save P20 from their allowance everyday so that at the end of the school year, they would have approximately P5,000 as start-up capital for a business venture they want to start in the summer.

Starting a business without capital:

Use your smarts

You can be the main asset of your entrepreneurial venture. Stick to what you know and love doing best. Merle S. Alferez named her tutorial center MSA, after her initials. She started with a P240 start-up capital, which paid for a small signboard in front of her rented house.

Many kids can start with no capital if their businesses rely on their strengths or talents.

Use your smart for … smart business ideas:

Strong Intelligences	Smart Business Ideas
Linguistic intelligence: Word smart	Homework helper, tutorials, review center, language classes
Logical math intelligence: Number smart	Distribute a product; sell based on commission; website development
Spartial intelligence Picture Smart	Photography, art lessons, sell art work, T-shirt designs
Naturalist intelligence Nature Smart	Gardening business, sell herbs/plants, sell dogs/fishes, dog grooming; baking, cooking
Musical intelligence Music Smart	Music /voice lesson; radio station DJ
Bodily-kinesthetic intelligence: Body Smart	Kid coach; repairs, carpentry, cleaning businesses; spa and massage services
Interpersonal intelligence People Smart	Babysitting; party planning
Intrapersonal intelligence Self Smart	Create a podcast on reflection; scrapbook making

Spintelligence: The student becomes a teacher

Raffy, a third year student, decided to put his talent for “fire spinning” to good use. He would conduct classes in his village during weekends for teens who would like to learn to do fire spinning, popularly know as “poy” among Filipinos( for “apoy”, which means fire in the vernacular). He also proposed to create a business called “Spintelligence” to encourage other students to take up this hobby. He offered to teach classes in school and had a few students. One of his students eventually became a teacher, too.

Lesson fro youth entrepreneurs:

1.    Stick to what you love and know how to do best.

2.    Multiply yourself by empowering others.

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Barbecue – Glazed Ham Steak with Maque Choux

Barbecue – Glazed Ham Steak with Maque Choux

Why this recipe works: in its native Louisinan, maque choux is a braised side dish featuring an assortment of ingredients including corn, green bell peppers, and tomatoes. To make maque choux a main course, we add ham steak for heft. And to get dinner on the table in less than 30 minutes, we move everything to the grill. Repeatedly brushing the ham steak with a combination of barbecue sauce, hot sauce, and vinegar as it grills gives the meat a tasty spicy sweet glaze. The corn and bell pepper are also given the grill treatment to create a smoky, tangy complement to the sweet, meaty ham. The tomatoes are chopped and mixed in at the end for a burst of freshness.

Barbecue – Glazed ham steak with Maque Choux

Ingredients: serve 4

½ cup barbecue sauce

1 tablespoon hot sauce

2 tablespoons cider vinegar

2 ears corn, husks and silk removed

1 green bell pepper, seeded and cut into 1 – inch wedges

1 onion, peeled and sliced into ½ - inch rounds

2 tablespoons vegetable oil salt and pepper

1 thick – cut bone – in ham steak (about 2 ½ pounds)

2 ripe tomatoes, chopped

Procedures:

1. Combine barbecue sauce, hot sauce, and 1 tablespoon vinegar in small bowl. Brush corn, bell pepper, and onion with oil and season with salt and pepper.
2. Pat ham dry with paper towels. Brush top of ham with 2 tablespoons barbecue sauce mixture. Grill ham, sauce side down, over hot fire until caramelized, 2 to 4 minutes. Brush surface of ham with additional 2 tablespoons sauce mixture, flip ham, and continue to grill until caramelized, 2 to 4 minutes. Repeat brushing and flipping steak 2 more times until ham is well glazed and lightly charred. Transfer to large plate and tent with foil.
3. Grill vegetables over hot fire, turning occasionally, until lightly charred and tender, 5 to 10 minutes. Let cool slightly, then cut kernels from cob and chop pepper and onion. Transfer vegetables to large bowl and stir in tomatoes and remaining vinegar. Season with salt and pepper. Slice ham steak. Serve with vegetables.

Quick prep tip Cutting corn from the cob

Cutting the kernels from long ears of corn can be tricky. We make the task easier and safer by cutting the ear in half and standing the half ears on their on their cut surface, which are flat and stable. Not only is corn more stable on the work surface, it is also easier to control the knife as it glides down length of only half an ear.

Smart shopping hot sauces

As often as we use hot sauce in the test kitchen, we’ve never given much thought to brand. Considering that most are made from a basic combination of red peppers, vinegar, and salt, does brand even matter? We rounded up supermarket samples to find out. Tasters liked Frank’s Red Hot Sauce for its “luxurious” body and relatively mild but spicy heat. 

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Zojirushi EC-DAC50 Zutto 5-Cup Drip Coffeemaker

Features

• 650-watt drip coffeemaker brews up to 5 cups of coffee
• Filter cone sits inside decanter making it more compact and easier to use
• Concealed, removable water reservoir; automatic keep-warm function
• Replaceable water filter; measuring spoon and user manual included
• Measures 6 by 8-7/8 by 10-5/8 inches; 1-year limited warranty

List Price: $88.00
Special Offer: check this out!

Related Products

• Melitta 612412 40 Count #2 Natural Brown Cone Coffee Filters
• Gold Tone #2 Permanent Cone Coffee Filter
• Cuisinart GTF-4 Gold Tone Filter for Cuisinart 4-Cup Coffeemakers, Gold/Black
• No. 2 Cone Coffee Filter in Natural Brown (Set of 100)
• Melitta Cone Coffee Filters, Natural Brown, No. 2, 100-Count Filters (Pack of 6)

Product Description
The Zutto collection is Zojirushi's first collection of products that is designed and developed as a series of products. The concept of the Zutto collection was born as a result of the collaboration between Zojirushi and an interior designer in Japan. Unlike other Zojirushi products, the physical body of the Zutto was designed first, then the inner technology. Zutto (Zoot-tow), meaning "always" in Japanese, is designed to be enjoyed and used universally, for any occasion, anytime. This new Zutto Drip Coffee Maker is a convenient 5 cup size.

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Hoisin Glazed Salmon Recipe | Healthy Sea Foods Recipe

Hoisin Glazed Salmon Recipe

Ingredients
4 (6 oz) slices salmon fillet
4 tablespoons hoisin sauce
1 tablespoon lemon juice
1/2 teaspoon Sriracha sauce
2 tablespoons low sodium soy sauce
2 teaspoons grated ginger
1 teaspoon garlic powder
1 tablespoon extra virgin olive oil

Procedures:

• Combine Hosin sauce, lemon juice, soy sauce, garlic powder, Sriracha sauce, ginger, and EV olive oil in a bowl. Stir until the mixture is well incorporated.
• Arrange the salmon fillets inside a resealable freezer bag. Pour-in the mixture inside the bag. Make sure that the mixture coats the salmon. Place the bag in a flat surface then gently push the air out of the bag and seal it. Refrigerate for 1 hour.
• Preheat the oven to 350 degrees Fahrenheit.Grease a baking tray by spraying or spreading a small amount of cooking oil. Arrange the marinated salmon on the tray.Scoop the remaining marinade and pour it nover each salmon fillet.
• Bake for about 28 to 32 minutes. Remove from the oven. Let the temperature cool down.
• Arrange in a serving plate along with your favorite salad side dish. Serve.

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Healthy Beef Recipe List

   * Greek Burgers
   * Beef Roast Braised Zinfadel Recipe | Healthy Beef Roast Braised Zinfadel Recipe Tips
   * Beef Steak Healthy Recipe | Healthy Beef Recipe Bistek Quick Recipe tips
   * Beef, Green Bean, and Scallion Stir - Fry   * Seared Black Peppercorn Steaks with Horseradish    * Grilled short Ribs with Parsley Sauce and Hearts of Palm Salad   * Molasses Glazed Beef kebabs    * Grilled Rib Eye Steaks with Cauliflower Salad   * Korean – Style Lettuce Wraps   * Balsamic Steak Tips and Tomato Salad with Bacon   * Mexican – Style Beef Sandwiches   * Grilled Italian T – Bone steaks with Tuscan Beans   * Cheesy Beef - Stuffed Zucchini   * Grilled Bacon Wrapped Scallop Skewers    * Savory Holiday Beef Roulade

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Grilled Italian Checkin Sausage Subs

Grilled Italian Checkin Sausage Subs 

Serve 4

Ingredients:

2 tbs vegetable oil
2 onions, halve lengthwise
1 green bell pepper, cored, seeded, and sliced thin
1 red bell pepper, cored, seeded, and sliced thin
1/2 tsp red pepper flakes salt and pepper
6 mild or hot Italian chicken sausages
4 (6 inch) soft sub rolls
12 slices deli provolone cheese

Procedures:
1. Adjust oven rack to middle position and heat broiler. Heat oil in large skillet over medium high heat until shimmering. Add onions and cook until lightly browned and softened, about 4 minutes. Add green bell pepper , red bell pepper, and pepper flakes and cook until lightly browned and softened, about 6 minutes. Season with salt and pepper

2. Meanwhile, grill sausages over hot fire until just cooked through and golden brown, 8 to 10 minutes. Transfer to cutting board and slice each sausage in half lengthwise. Arrange rolls, cut side up on baking sheet. Place there sausage halves in each roll. Top with onions and peppers mixture, then arrange provolone slices on top. transfer baking sheet to oven and broil until cheese is bubbling, 2 to 4 minutes serve.

Smart shopping: MILD VS HOT ITALIAN CHICKEN SAUSAGE
when shopping for Italian chicken sausage, either mild or hot look first for fresh sausage. Fresh sausage contains meat that has not previously been cured or cooked, so it is important to remember that it must be kept in the refrigerator and be thoroughly cooked before eating. The meat is contained within a thin casing that is edible. Mild Italian Chicken sausages contain white meat chicken and fennel seeds as the most prominent flavorings. Hot Italian Chicken sausage add red chili pepper flakes for heat and paprika for color. It is not uncommon for garlic to be mixed in for added flavor(though this is not typical for pork sausages). Be aware that hot sausages can range heat from mildly hot to very hot.

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Lemon Squid

Lemon Squid

Lemon Squid

Recipe by Cecille Esperanza

Ingredients: Serve 6

2 tablespoon oil

1 medium white onion, sliced into rings

½ cup diced red bell pepper

1/3 cup water

2 tablespoons lemon juice

1 tablespoon minced garlic

1 teaspoon grated lemon pee!

½ teaspoon salt

1 kilo squid, cleaned, ink sacs removed, cut into rings

1 tablespoon cornstarch dissolved in 2 tablespoons water

Procedures:

In a pan, heat oil and sauté onions until transparent. Add bell pepper and cook until tender. Stir in water, lemon juice, garlic, lemon peel, and salt. Let simmer

Add squid and cook stir for about 1 minute.

Stir dissolved cornstarch into squid. Bring to a boil then simmer for about 1 minute. Serve warm.

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Coconut Peanut Butter Balls Quick Recipe | Healthy Coconut Recipe

Coconut Peanut Butter Balls

Ingredients:
1/4 cup coconut oil
1 1/4 cups organic creamy peanut butter
3/4 cup ricotta cheese
1/4 teaspoon vanilla extract
1/2 cup honey
1/16 teaspoon salt
1 cup + shredded coconut

Procedures:
Line cookie sheet with wax paper. Smooth coconut oil. When soft, add the peanut butter, ricotta cheese, vanilla, honey and salt and mix well with a whisk. Place in refrigerator for about 10 minutes.

Pour 1 cup shredded coconut (might need more) in a small bowl. Remove the mixture from the refrigerator. Take a teaspoon of the mixture and drop in the grated coconut. With your fingers or a clean spoon dough roll around coconut to coat. Located on cookie sheet. Continue until all are formed / cover. The amount that ending will be determined by the size of the scoops.

Place the cookie sheet in the freezer for about 30 minutes to set. Transfer to a container and store in the freezer or refrigerator. If you keep them in the freezer, are like little bites of coconut / peanut butter ice cream that is just the way I like to eat.

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Grilled Salmon Recipe | Healthy Sea Food Salmon Recipe

Grilled Salmon

Ingredients: 6 servings 

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Procedures:

• Season the salmon fillets with lemon pepper, garlic powder and salt.
• In a small bowl, combine soy sauce, brown sugar, water and vegetable oil until sugar is dissolved. Place fish in a large plastic bag with zipper with soy sauce mixture, seal and turn to coat. Chill for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook the salmon for 6-8 minutes per side or until fish flakes easily with a fork.

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Peachy Banana Split Cake

Peachy Banana Split Cake

By: Cecilele Esperanze

Peachy Banana Split Cake

Ingredients: serve 4 to 6

2 pieces pound cake loaves

1 cup all purpose cream, well chilled

¼ cup powdered sugar

¾ cup sliced peaches

¾ cup sliced bananas

½ cup slivered almonds, divided into 2 portions

Procedures: 

With a serrated knife, slice each pound cake horizontally into 2 equal portions. Set aside.

In a mixing bowl, whip the cream and sugar until fluffy. Divide the resulting cream into 4 portions.

On a serving platter, place one layer of pound cake and cover with 1 portion of the cream mixture, sliced bananas and 1 portion of nuts. Top with another portion of peach cream mixture on top and garnish with the bananas and peaches. Repeat with the other sliced pound cake loaf using the remaining cream mixture and fruit toppings. Chill before serving. 

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Driving Instructor

Driving Instructor

What will I be doing?

            Teaching students how to drive and park their cars

What will I need to start?

            A professional driver’s license and lots of patience. If you prefer to teach in a driving school like A1 or Socialite, you’ll need to show your resume and if they hire you, they’ll endorse you to the Land Transportation Office to secure an instructor’s license. (Keep in mind, however, that you may hat to set your schedule according to what the driving school demands). If you decide to teach driving independently, you’ll have to provide your own car and promotional materials.

Who will my customer be?

            Usually, high school students and older people

How much should I charge?

            At A1 driving School the charges are P2,500 for five days, P3,500 for seven days, P5,000 for 10 days, and P7,500 for 15 days. Automatic driving courses cost P2,750 for five days, P3,850 for seven days, P5,500 for 10 days, and P8,250 for 15 days.

How much will I make?

            You’ll be getting a salary if you choose to teach in driving school. As an independent driving instructor, however, you’ll be paying for gas but you’re free to set your fees.

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Knowing thyself

Knowing thyself

I want to be a doctor... a newscaster.. a chef.... an artist...

the secret to any great idea and any great endeavor begins and ends with "I" . Knowing one's self is the foundation for bringing out one's purpose and passion. As parents, we need to empower our children with their personal capital. this simple formula helps our children not only develop an entrepreneurial mind but also acquire the success factor.

PERSONAL CAPITAL
I + I = I (intelligence + interest = idea)

Intelligence Parent Enablers:
Strengths to Success

There is good news for parents:
All children are SMART and it is our job as parents and teachers to bring out the strengths of our children.
Gone are the days when our dreams for our children are limited by their school performance.
Intelligence is no longer limited to the top 10% of every class. intelligence has been redefined by Harvard based cognitive psychologist, Dr. Howard Gardner. His theory of multiple intelligences has demonstrated that there are many forms of intelligence not measured by standard IQ tests. He defines intelligences as the ability to solve problems and fasshion products that have cultural value.

In the Book Frames of Mind and other writings, he argues that all of us have eight different kinds of intelligence at varying levels.

How does the theory of Multiple Intelligence's change our lens as parents? it empowers  us to enable our children for success. instead of looking at our children and saying " Ito ang matalino at ito ang bobo." we change our question from " how smart is my child?" to How is my child smart? It presumes that children have their own unique intelligence's and it encourages parents to hone these and make their child's  intelligence shine.

Parents take on the role as strength detectives. helpin children discover their strengths is the best capital we can give them. Most succesful entrepreneurs do not start their business to make money. They do some Because they are either good at it or interested in it. helping children discover their intelligence's allows them to fulfill their potential.

Succesful entrepreneurs have discovered and used their intelligence's in their chosen field. What is interesting is that many entrepreneurial endeaavors are triggered by an experience early on in life, education, or are inspired by someone who believed in him - a parent , a grandparent, a teacher, a friend - and gave him opportunities to make his intelligence bloom. thus, in the journey of the entrepreneurial mind, parents, being the most significant people in a child's life may either bring out or kill blossoming intelligneces.

Gardner's theory of Multiple Intelligence's proves a solid foundation upon which to identify and develop a broad spectrum of abilities in every child. The eight intelligence's that we all have are: Linguistic intelligence, logical-mathematical intelligence, spatial intelligence, naturalist intelligence, musical intelligence, bodily-kinesthetic intelligence, interpersonal intelligence and intraperonal intelligence

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fried green tomato recipe

Fried Green Tomato Recipe

fried green tomato recipe

Ingredients

2 medium green tomatoes

1/4 cup of cornmeal

2 tablespoons of ground pecans (you can use a nut grinder, food processor or rolling-pin to grind them)

2 tablespoons of grated Parmesan cheese

1/2 teaspoon of dried garlic powder

1/2 teaspoon of dried onion powder

1/4 teaspoon of dried basil

1/4 teaspoon of dried oregano

1/8 teaspoon of ground nutmeg

1/4 teaspoon of sea salt

1/4 teaspoon of freshly ground black pepper

1 egg

1 teaspoon of milk

2 tablespoons of all-purpose flour

Directions

Heat your toaster oven to 450 degrees F.

Slice the green tomatoes and set aside.

Put the flour in a shallow dish along with half of the salt and mix well.

Put the egg and milk in a shallow dish and mix well.

Put the cornmeal, pecans, Parmesan cheese, salt, pepper and all the herbs and spices into a shallow dish. Mix well.

Put each of the green tomato slices into the flour first, then the egg mixture, then the cornmeal mixture. Turn the slices over in each to make sure they are thoroughly coated. Place the breaded green tomatoes on a baking dish and into the toaster oven. Bake for 10 minutes then flip each slice over. Bake for an additional 5 minutes, then let cool slightly before serving.

Article Source: http://EzineArticles.com/?expert=Heather_Krasovec

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tomato rasam recipe

---INSTANT TOMATO RASAM RECIPE---

Preparation time: 5 minutes 

Cooking time: 30 minutes 

Serves 4

Ingredients:

• 2 ripe tomatoes
• 1 lime-sized ball of tamarind
• 2 cloves of garlic
• 1 tsp of roasted cumin (jeera), powdered or crushed
• 1 tsp of black pepper, crushed
• 1 tsp of red chilli powder
• 3 tbsp of cooked and mashed toor dal (optional)
• 1 tsp of ghee
• 1/4 tsp of black mustard seeds
• A pinch of turmeric powder
• A pinch of salt
• 1/4 tsp of hing / asafoetida powder
• A pinch of sugar
• 2 tbsp of chopped coriander leaves, for garnish

How to Make Tomato Rasam:

1. Soak the tamarind in one cup warm water for 15 mins. Extract juice and discard seeds and pulp, if any.
2. Place this in a pan and add chopped tomatoes and crushed garlic to it
3. Add 2 more cups of water and bring to boil. Then lower flame to simmer
4. Add the crushed cumin and pepper along with the chilli powder, turmeric and some salt
5. Continue to simmer until the tomatoes are completely cooked and the tamarind has lots its raw smell (about 12-15 mins)
6. Add the dal, if using, and the coriander leaves along with the sugar. Mix well and remove from fire
7. Heat the ghee in a smaller pan and add the mustard seeds. When they pop, add the hing and switch off flame. Dunk this mixture into the rasam and stir well

Serve hot with rice or drink it up like a soup. 

Notes:

• You can add more pepper powder towards the end if you prefer
• You can add 2 tsp rasam powder instead of pepper, cumin, and chilli powder
• You can crush the garlic and add it to the oil while tempering to give the thakkali rasam a roasted garlic flavour
• Add curry leaves if you prefer. I like the combination of coriander leaves and tomatoes so I prefer to avoid curry leaves. There are better uses for it anyway!

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gulab jamun recipe with milk powder

Gulab Jamun Recipe With Milk Powder

gulab jamun recipe with milk powder

We know that everyone love to eat sweet dish. In India gulab jamun is very famous as a sweet dish or dessert. This is a dessert which we can eat anytime or after meal. I am going to write the steps how to make gulab jamun and hope if anybody tries to make this gulab jamun their family will really enjoy this dish when they will eat.

INGREDIENTS :

- 6 glass of water.

- 2 1/2 glasses of sugar according to taste how much sweetness you want. If more, then use 3 glasses of sugar.

- All purpose flour or 1/2 cup maida.

- 1 teaspoon green cardamom powder.

- 4 cup powdered milk or khoya.

- Oil for frying.

PREPARATION :

1) Prepare syrup by dissolving 3 glasses of sugar in 6 glasses of water and boil at a high heat. You can use the spoon to check the thickness of the syrup, if it sticks in your finger it means the syrup is ready. Keep aside and let it cool.

2) To prepare the dough add powdered milk or khoya and maida instead of water add with milk. Knead gently with a soft and smooth dough.

3) Apply oil or ghee on both the palms and then shape round and smooth small or medium sized balls without cracks from the dough.

4) Deep fry in oil on medium heat until golden brown. Keep aside let it cool.

5) Soak the gulab jamun in the syrup. Add cardamom powder on it and let it dissolve for an hour or if you prefer it to taste more sweet and tasty leave it for at least a day or 4 to 5 hours or overnight.

Article Source: http://EzineArticles.com/?expert=Manisha_Jadhav

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badam milk recipe

---BADAM KHEER OR BADAM MILK RECIPE---

Preparation time: 2 hours 

Cooking time: 15 minutes
Makes ~6 glasses

Ingredients:
12 almonds
1 litre of milk (use full cream milk for best results)
1 pinch of saffron (optional)
1/2 tsp of Everest milk masala or 1/4 tsp powdered cardamom powder
1/2 cup of sugar (adjust to taste)

How to Make Badam milk :

1. Soak the almonds in warm water for 1-2 hours. Remove skin by rubbing between your fingertips.

Also soak the saffron in 2 tbsp cold milk (if using).

2. Grind the almonds with 1/2 cup milk to a smooth paste.

The paste should be fine and smooth when you rub between your fingertips.

3. Cook this badam paste in a sauce pan on low heat until it starts to bubble. Let it simmer for 3-4 mins more. Then, add the remaining milk and let it come to boil. Continue to simmer.

4. When the raw smell leaves the kheer (about 8-10 mins), add the sugar. The amount of sugar really depends on personal taste but amma always made badam kheer a bit on the sweeter side.

5. Simmer for another 5 mins and then add the milk masala (or powdered cardamom) and soaked saffron. At this point, if you feel the badam milk is too thick, you can add more milk. Go with your preference.

6. Stir through once and as it begins to boil again, remove from fire.

Badam milk can be served warm or chilled but we prefer it chilled and that's the way it's always served in our home. 

The milk masala has some pistachio bits which gives the badam milk a nice colour (it also has saffron but the flavour is not as deep as I'd like). You can add some slivered almonds or pistachios for texture if you don't have milk masala in hand.

article source: Badam Kheer

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alfredo sauce recipe milk

Alfredo Sauce Recipe Milk

alfredo sauce recipe milk

White sauce is the basis of hundreds of casseroles, soups, vegetable, and meat sauces. When you know how to make a white sauce, you know how to make veloute sauce, cheese sauce, onion sauce, curry sauce, and others. You can buy white sauce packets and, while some are good, others taste artificial.

Nothing tastes as good as homemade sauce. I've been cooking for decades, but sometimes my sauce is lumpy because I am not paying close attention to what I am doing. Follow these tips and you will have a smooth white sauce every time.

1. Use a heavy-bottomed pan. This tip comes from the Epicurious website. Like most recipes, the recipe for white sauce on the website starts with butter.

2. Warm milk beforehand. This tip also comes from the Epicurious website. However, you can make a smooth sauce with cold milk if you are careful.

3. Stir/whisk the sauce constantly. According to the cooks.com website, you should stir the sauce constantly until it boils. Reduce the heat and cook a bit more, whisking constantly, until the sauce is smooth and thick.

4. Watch for sticking. Sometimes the flour in the sauce sticks to the bottom rim of the pan. You can feel this with the spoon or whisk when it starts to happen. To prevent lumping, remove the sauce from the heat, and scrape the bottom rim with a heat-proof spatula.

5. Use granular flour. I can make white sauce with regular flour, but prefer to use granuar (gravy) flour because it is less apt to lump.

Most white sauce recipes call for regular or evaporated milk. My husband and I eat a low fat diet, so I use skim milk. I also use a butter-margarine blend to make the roux. Here is my recipe for white sauce.

INGREDIENTS

1 tablespoon butter-margarine blend

1 1/2 tablespoons gravy flour

dash low-sodium salt

1 cup skim milk

METHOD

Melt butter-margarine blend in a small saucepan. If you have a glass stove top, make sure the saucepan has a flat bottom and fits the burner. Whisk in gravy flour and salt. Cook roux for a few seconds. Add milk, whisking constantly, and cook over medium heat until the sauce thickens.

You can change the flavor of your sauce by adding:

* freshly grated nutmeg (nice with creamed spinach)

* onion powder

* garlic powder (I do this if I'm making Alfredo sauce.)

* light cream cheese (about 2 tablespoons)

* Parmesan cheese (2-3 tablespoons)

* Cheddar cheese (1/3 cup)

* fresh lemon juice (about 1 tablespoon)

* chicken or fish stock instead of milk (Veloute sauce)

After you have made white sauce a dozen times or so you will know the recipe by heart. I hope you make it often and invent new and delicious dishes for your family.

Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson

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fish pakora recipe

--Fish Pakora (Indian style)--

1 pound filet of white fish (flounder, cod, tilapia), cut into big chunks

Chickpea flour (also called besan or gram)

Half cup finely chopped onion

3 cloves of finely chopped garlic

One fourth tsp. powdered ginger

1 tsp. coriander

1 tsp. garam masala

Chili powder, to taste (optional, depending on level of heat desired)

Salt, to taste

Water, to thicken batter.

Mix everything from chickpeas through salt together. Slowly add water to form a batter the consistency of pancake batter. Dip fish pieces in the batter and deep fry. Remove to paper towel to drain and then serve with riata (yogurt sauce) and warm naan (bread.)

Article Source: http://EzineArticles.com/?expert=Criss_White

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chicken congee recipe

As we know the common and seasonal cold are the most commonly occurring illnesses in the entire world, with more than 1 billion colds per year reported in the United States alone. The common cold is a self-limited illness caused by any 1 of more than 200 viruses.

Traditionally, any member of Chinese families who has a cold were only allowed to take hot chicken soup and chicken congee, avoiding all the hard to digest and cold foods. No one knows why but it works more effectively.

Here are some chicken and chicken congee soup recipes that I have used every time when a member of my family getting a cold.

1. Vietnamese Recipe : Chicken Congee Hue Style

Stock:

* 5 chicken thighs, bone in & with skin 

* 1 two-inch knob fresh ginger, peeled & halved lengthwise 

* 5 whole cloves garlic, peeled 

* 1 onion, peeled & quartered 

* 10 peppercorns

Congee:

* 2 tbsp olive oil 

* 3/4 cup jasmine rice, rinsed & drained 

* 2 cloves garlic, finely chopped 

* 3 shallots, diced 

* 1 tbsp fresh, minced ginger 

* 4 stalks scallion, thinly sliced (white for soup, green for garnish) 

* 2 tbsp Vietnamese fish sauce 

* fine sea salt and freshly cracked black pepper to taste 

* handful fresh Vietnamese coriander leaves, chopped 

* handful fresh Thai basil leaves, chopped 

* handful fresh spearmint leaves, chopped 

* lime wedges (optional)

To make stock, put first set of ingredients into a 6-qt stock pot and fill up with cold water. Bring to a boil and immediately lower heat to let stock gently simmer. Allow chicken to poach for about 25 minutes or until cooked through. Remove chicken and allow to cool. Carefully take meat off the bones and try to keep the meat in large pieces. Return skins and bones to stock pot to continue simmering. The chicken meat can then be shredded into long, thin strips for use in congee or salad. Continue to add hot water to stock pot to keep ingredients submerged for the remainder of cooking time. I like to simmer my stock for at least 2 hours, but ideally it should simmer for 6 hours or longer. Once done, pour stock through a fine mesh strainer into another stock pot. Discard the solids.

Rinse and drain rice. Heat up a skillet with olive oil, shallot, ginger, garlic and rice and toss until rice is fragrant and fully coated with oil. Transfer rice to pot of simmering stock. Cook for another 30 minutes or until rice is tender. Add white part of scallions, fish sauce and salt & pepper. Serve in soup bowl, topped with shredded chicken and chopped herbs. You can squeeze a bit of fresh lime juice for a burst of freshness. Mix all ingredients up before eating in order to savor all the wonderful flavors.

2. Chicken Congee with Steamed Vegetables

o 1 to 2 cups long grain rice 

o 5 to 6 cups chicken broth 

o 2 tsp salt 

o olive oil 

o salt and pepper 

o 2 cups dark chicken, loosely chopped 

o your favourite vegetables 

o peanuts, chopped chillies or chopped scallions for garnish

Traditionally, congee is made when water is added to rice and then boiled to a porridge-like consistency. Substituting chicken broth for water, the congee has an extra strong flavour. Start by bringing the broth and the rice to a boil. Once boiling, reduce to medium low. Then put the lid on the pot, letting steam escape as when making rice. Cook the chicken in a frying pan for a minute or two to give it some colour and then add to the rice. Stir occasionally for 1 hour to 1 hour 15 minutes, or until the congee achieves the right consistency and serve. Add salt, garnishes to taste and white pepper for flavour without the heat. If you have a steamer, adding your favourite vegetables into the pot will help the chicken broth infuse with the vegetables, as well as save you cooking time!

3. Mom's Cold-Season Chicken Soup Recipe 

Ingredients

4 cups of home made chicken soup 

Fat from the homemade chicken stock 

1 yellow onion, peeled and roughly diced 

2 carrots, sliced in half-inch slices (about the same amount as onion) 

2 celery stalks, sliced in 1/4 inch slices (about the same amount as the onion) 

1 Tbsp fresh parsley leaves 

1 Tbsp of chopped greens from a green onion (green part of the green onion). 

1/4 teaspoon poultry seasoning 

1/8 teaspoon (a pinch) of crushed red pepper flakes (or a small pinch of cayenne) 

Salt and pepper to taste 

Method

In a 4 qt saucepan, heat a tablespoon of chicken fat (that has risen to the surface and solidified from your homemade stock) on medium high heat. If you don't have enough chicken fat, you can add some olive oil. Sauté the vegetables in the fat until the carrots are almost done. While you are sautéing the vegetables, add the seasoning - the poultry seasoning, the crushed red pepper flakes, a pinch of salt and a pinch of pepper. Seasoning like this during the cooking of the vegetables brings out their flavor. According to my mother, crushed red pepper flakes or cayenne is very helpful for a cold, which is why it is part of this recipe. Add the 4 cups of stock. Bring to a low simmer. Add the fresh parsley and green onion greens. Check seasoning and adjust to taste.

Article Source: http://EzineArticles.com/?expert=Kyle_J_Norton

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