आम का अचार बनाए झटपट।

 बात आम के आचार की हो, तो दादी माँ या माँ के हाथों की ही याद आती है, लेकिन आज कल की भाग दौड़ की जिंदगी मे न जाने सब कहा छूटा जा रहा है, 

उसी के चलते सोचा झट से चटपटा तीखा आम का आचार बनाने का मन हुआ,

तो लीजिये झट पट आचार की रेसेपि तैयार है,

                    सामग्री

      1 kilo कच्चे आम

      200 gram सरसों का तेल

      100 gram नमक

      50 gram हल्दी पाउडर

      50 gram सोंफ

      50 gram मैंथी

      50 gram पीली सरसों

              1/4 टी स्पून हींग

         2 टी स्पून लाल मिर्च पाउडर

                                                       बनाने की विधि - How to make आम का आचार रेसिपी (Aam Ka Achar)

आम का आचार बनाने के लिए सबसे पहले आम को ले और उन्हें कुछ घंटो के लिए पानी में भिगो कर रख दे। अब कुछ समय बाद आम को ले और छिलके सहित छोटे छोटे टुकड़ो में काट कर रख ले।

अब मेथी, सौफ और पीली सरसो को ले और मिक्सी में बारीक़ पीस ले। अब एक कढ़ाई ले उसमे तेल डालकर गरम करे। गरम तेल में पिसे हुए मसाले, हींग, हल्दी, नमक, लाल मिर्च डाले साथ ही आम के कटे हुए टुकड़े भी डाले और मसालों के साथ मिक्स करे।

मसालों को आम के टुकड़ो के साथ अच्छे से मिक्स करे गैस बंद करके कुछ देर के लिए कढ़ाई को ढक कर रख दे।

आम का आचार बनने के लिए तैयार है। इसे एक जार में भरे और धुप में 2-3 दिनों तक रोजाना रखे। इससे आम का छिलका मुलायम हो जाएगा और आपका आचार भी स्वादिष्ट।

2-3 दिनों के बाद आपका आम का आचार बनकर तैयार हो जाएगा इसे आप अपने खाने में इस्तेमाल कर सकते है और बाकि लोगो को भी स्वादिष्ट आचार खिला सकते है।

"Enjoy herbal tea taste and boost your Stamina "

After mixing up your favorite blend of herb tea,
keep it in a glass jar in a dark place.
 Use at least one teaspoon of dried herbs per cup of water, more to taste.
 While the field is wide open for whatever herbs you want to try, most good herbal tea blends follow a structure to provide a range of tastes. .
Peppermint Herbal Tea Herbs: • Peppermint • Fennel • Coriander • Steeping Instructions: For dried herbs, use 1 teaspoon peppermint, ½ teaspoon fennel seeds and ½ teaspoon coriander seeds per cup of tea. (If using fresh herbs, triple the quantities.) Steep for 15 minutes.
Strain as needed.

Energizing Lemon Herbal Tea Herbs: • Lemon verbena • Lemon thyme • Lemongrass • Steeping Instructions: For dried herbs, use 1 teaspoon lemon verbena, ½ teaspoon lemon thyme and ½ teaspoon lemongrass per cup of tea. (If using fresh herbs, triple the quantities.) Steep for 15 minutes.
Strain as needed.
 Lemon Balm Tea : Lemon balm tea is made from the lemon balm herb plant and is commonly called Melissa. The tea derives its name from the Greek word for honeybee.
Lemon balm tea can be made using fresh or dried herbs.
 Lemon balm tea offers a citrusy flavor with a fresh finish.
 The fragrance of lemon balm tea is stronger than lemongrass, but subtler than lemon verbena.
The citrus aroma and flavor pairs well with a dash of honey or agave syrup.
 Hibiscus Tea :Hibiscus tea is made by infusing the vibrantly colored flower petals of the hibiscus flower in hot water.
This tea is popularly called roselle or sorrel in certain parts of the world including the Caribbean and Australia. Hibiscus tea is also commonly consumed as an iced tea thanks to its tart flavor. Hibiscus tea offers a sharp flavor with a refreshing finish. This tea tastes similar to cranberries and is often consumed with a dash of honey or a spoonful of sugar.
The tea is gorgeous pink or red in color when brewed.

So enjoy.....and comments......

"Tea Taste" #tea #taste #wonderful

Professional Tasting
 Professional tea tasters use a very specific process and very specific tools.
For starters:- Teas are cupped in ceramic cupping sets.
 As a professional taster you will always use extra leaf, water that is too hot, and steep the tea for longer than is recommended.
EXAMPLE:-   Recommendation for a Green tea
 2g of tea for 6 ounces of water at 180F steeped for 2 minutes,
A taster may use 3g of tea for 4 ounces of boiling water and steep it for five minutes!
Goal:-  to pull every bit of aroma, flavor and nuance from the leaf. 
While the resulting brew may or may not taste good, a trained palate can better identify both positive and negative characteristics when cupping tea in this extreme fashion. Different tasters may vary slightly in their approach, but the most important part is uniformity.

Casual Tasting :- A casual tea drinker may wish to take a simpler, more pleasurable approach. In this case the brewing equipment may vary, but it is still important to choose wisely.
Color and leaf size are important factors to judge teas on, so using plain white or clear glass cups and pots are best.
 Whether you decide to take the professional or casual approach, you'll also need an accurate teaspoon or scale. 
When making tea to enjoy, a little miscalculation is acceptable.
When preparing tea as a taster, though, precision is of the utmost importance. Try to pick teas that are of a similar variety and grade .
 teas clearly labeled will avoid confusion when conclusions are reached.
Steep all teas under the same conditions (same amount of time, water temperature and volume).
Even if you usually take your tea with milk, lemon or sugar, please leave these out, as they will mask the more subtle nuances that will help differentiate the quality. You want only the true flavor of the tea during a tasting.
Now to the process itself. If you don't know what to look for during a tea tasting you'll be as lost as a fish dropped in the wrong ocean.

Step 1: Inspect the dry leaf Look for uniform leaf size; occurrence of stem, twigs or excessive particulate; characteristic rolling, curling or open leaf; proper color; proper "gloss" (appropriate on some teas e.g. Japanese steamed Greens); and aroma.
 Step 2: Steep Measure the leaf, add water at the appropriate temperature, and steep for the appropriate time. 
Step 3: Pour If you're using a cupping set, tip the cup (with lid intact) onto it's side and set it into the bowl. It should rest comfortably and allow the tea to pour out. If you're using other equipment, remove the filter or pour out the tea to stop the steeping process.
 Step 4: Analyze the wet leaf While the tea cools slightly, take the opportunity to take in the aroma and appearance of the wet leaf. One of the advantages of the cupping set is that you can slightly open the lid and inhale the aroma in concentrated form. This is a critical (and joyous) part of the cupping process. A seasoned taster can tell a great deal from the aroma rising from the wet leaf. You should also take this opportunity to inspect the leaf now that it has opened. Look for uniformity of leaf size and proper color
Step 5: Analyze the liquor Tea tasters refer to brewed tea as the liquor, and this is your opportunity to inspect the liquor. 
First, check the aroma.
Second, inspect the color. 
Third, taste.
 If cupping alone,  slurp directly from the cup.
If you are cupping with friends or customers, you may use a large spoon to pull out your sample of the liquor.
 A professional taster will suck the liquor in quickly (and loudly) attempting to "spray" the tea into the mouth, striking all areas of the tongue as well as the bottom of the nasal cavity


Enjoy to become a Good taster of Tea........

अरबी के पत्ते की सब्जी।

 Arbi k pattae ki sabji.....


Aaj ham aapko arbi k paatae ki sabji banana batane jarahe hai.

For 2 Person:-
samagri:- 
Arbi k chhote chhote pattae ( 6 pcs)
Besan:- 200 g
Masale:- jeera,haldi,laal mirch,dhaniya powder,pyaj,harimirch,adrak, lehsoon ka paste( jo khate ho).

Vidhi:-

. Arbi ke patto ko achhae se dho lijiye saaf pani se.unki danthal ko kaat dijiye. besan ka thick ghol taiyarr kijiye, halka namak, aur 1/4 spoon haldi  dalke achhae se milale.. ek ek karke besan k patto ko thali pe faila le, pehle ek patta le us par besan ka thik paste failaye, us par dusra patta rakhe thoda position hata k ... besan lapetne ki prakriya pattae par dohraye 6 patto tak, fir un patto ko roll karke us par bachaa hua besan ka paste laga de.. Kdhai me pani garam hone rakhe, steam aane per us par support k liye ya to patto ki todi hui dhanthal ka jaal banaye ya plate type sancha ho uski madad se patto ka roll steam karae...
10 min baad kisi nukili ya chaku se gada kar roll check karae ki paka hai ya nahi, yadi roll pak gaya hai to wo tight hojayega, nahi pakka hai to sofness rahegi.. to usae aur kuch min. pakne dena hai.(dhyan rahe steam me pakana hai).Roll Pakne k baad usae chimtae ki sahayata se nikal kar plate me thanda kar le....uske baad usko pcs, me kaat le...... saaf kadhai me oil dale, jo bhi khate ho sarso ya refined apne taste anusaar...jeera, heeng pissi hui pyaj,lehsan,adrak ka paste daale, sunehra hone tak bhune.haldi dhaniya powder, laal mirch dale, thoda pani daal k pakaye fir swad anusaar namak daale, yaad rahe ki namak aap pehle bhi istemaal kar chuke hai.usi ka andaaza lete huae namak daale.ab pattae ke pcs ko bhunae huae masale me daalkar thoda aur bhunae...yadi aapko y sabji sukhi pasan hai to bhun k band kar de gas aur yadi gravy wali pasan hai to thoda pani aad kare, thick gravy rakhe usi anusaar pani milaye, ubbal aane de.... fir gas band kar de.y aapki swadist arbi k paate ki sabji taiyaar....

plz comment ki kaisi lagi y recipie....

Health is Wealth

                                        Health is Wealth

आप जो भी खाये उसको खाने से पहले ज़रूर जान लें कुछ बाते।

पौस्टिक आहार ही हमारे जीवन मे स्फूर्ति लता है, तन और मन दोनों ही तभी उत्तम है जब आहार उत्तम होगा।

आटा:-  गेहु के आटे की जगह कई अनाजों को मिला क आटा पिसवाए 

सब्जी:- ज़्यादातर हरी पत्तेदार साफ धुली सब्जीयौ का सेवन करें, हो सके तो कम तेल का इस्तेमाल करें तो य आपके स्वस्थ्य को और अधिक फायदा देगी।

चना, राजमा, जैसे छीजो को दिनचर्या मे शामिल करें।
चावल या रोटी जो भी खाये सही अनुपात मे खाये, थोड़ा थोड़ा करके खाएँगे तो सेहत क लिए ज्यादा बेहतर होगा।
लहसन, हरी मिर्च यदि शामिल कर सकते है तो ये भी स्वस्थ्य की दृष्टि से ज्यादा उताम होंगे।

चीनी का इस्तेमाल हो सके तो बिलकुल बंद कर दे, उसकी जगह बुरा या मिश्री का इस्तेमाल भी कर सकते है।
समुद्री नमक की जगह सेंधा नमक, या काला नमक ज्यादा फायदा करेगा।

दाल:- दाल को दैनिक ज़रूरत मे शामिल करें लेकिन ध्यान रहे ही बदल बदल कर दाल उपयोग करेंगे तो सेहत क दृष्टिकोण से ज्यादा लाभदायक होगा

हमेशा खयाल रखे अपने स्वास्थ का। तन सही तो मन भी सही।