Chirote Khaja Recipe

Chiroti-Khaja Recipe
Chirote also known as khaja.This is traditional and oldest Maharashtrian recipe.kids enjoys lot this snack recipe.we can make this recipe for festivels as nivedyam for god.we can store this recipe for 15to 20 days in air tight container.

Ingredients:
1 cup all-purpose flour, maida, plain flour
Pinch of salt
½ cup cold water
2 tbs rise flour
2 tbs of melted clarified butter
Oil for fry
For syrup:
3/4 cups of sugar
1/3 cup of water
1/4 teaspoon crushed cardamom seeds

Method:
Syrup:
In a pan add the very small amount of water, sugar and cardamom bring it to boil over medium high heat, stir making sure sugar is dissolved. Let it boil till syrup is sticky but not making a thread.Set aside.

For Chirote:
In a bowl, mix flour with ghee and keep aside. This paste is used to bind the layers of rotis.keep aside.In a bowl, add the rise flour, salt and ghee and mix well. Slowly add enough water to make a smooth yet firm dough. Cover the dough and keep aside for at least 10 minutes.
Knead the dough lightly and divide the dough in two equal parts. Roll each dough in thin roti, try to roll in rectangle shape.Place one roti on flat surface smear it with ghee and flour paste. Place the another roti over and smear with ghee again. Gently rolled it into a log and cut into 1/2” pieces.shown below picture.Roll them slightly. 
Heat at least one inch of oil in a frying pan over medium heat.Place rolled out chirotes into the oil, without over lapping. Deep fry the chirotes on a medium flame, flipping them gently to cook both sides to light golden brown. Take them out over paper towel, this will absorb the excess oil.Dip them in hot syrup, it should be coated from both sides take them out over greased plate.kids enjoys this recipe a lot.
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Sorghum Risotto

Sorghum Risotto



Ingredients:
4 cloves of garlic (depends on size)
1 onion
2 stalks of celery(option)
HALF a red, yellow, and orange bell pepper
6 basil leaves or 2 -3 teaspoons of dried basil
2 cups of cooked sorghum
1 cup of liquid (vegetable broth or for non vegitarians chicken broth or small cubes of chicken )
3 tbs Olive oil
1 cup cheese
Method:
Chop garlic, onion, and celery into small pieces and saute in olive oil in a large pot.As onions translucent, add the sorghum to coat it with the oil stir for about 1 minute.Add the broth and bring to a boil.While the liquid is boiling, chop the vegetables and add to the pot.When the liquid is nearly absorbed, add the basil and cheese. Stir until combined and liquid is absorbed.serve immediately.
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fish biryani recipe

Fish biryani recipe


Ingredients for marinade:
500 grams fish
1 tsp ginger garlic paste
1 small tomato chopped finely
½ tsp red chili powder
½ tsp biryani masala or garam masala
1/2 tsp turmeric
2 tbsp. lemon juice
Salt as needed
Biryani gravy ingredients:
3 tbsp oil
1 cup onions sliced and layers separated
1 bay leaf
1 star anise/ biryani flower
3 green cardamoms
1 small cinnamon stick
4 to 6 cloves
½ tsp shahi jeera
1 small strand of mace
1 ¼ tsp ginger garlic paste
¾ to 1 tsp biryani masala powder
½ tsp coriander powder
½ tsp red chili powder
1/2 cup yogurt/curd( thick) or coconut milk
1 tsp kewra water
handful of mint/pudina, coriander leaves
pinch of saffrom
2 tbsp. milk
salt as needed
for biryani rice
1 ½ cups basmathi rice
salt as needed
Method:
Soak saffron in warm milk. set aside.Soak rice for at least 20 minutes and cook till al dente. Do not make the rice mushy but it must be cooked fully.Mix together all the marination ingredients except fish. Taste the marinade to check the spice and salt. Marinate the fish and set aside till the rice gets cooked.Fry the fish in little oil on both the sides till the fish gets cooked and the masala turns golden. Set this aside along with any stock or oil.Add more oil to the pan and fry onions till lightly golden, set aside a few for garnish.to the same pan, add spices and fry them.add ginger garlic paste and fry until the raw smell goes off. If using tomato, add it now and cook until it turns soft. Add biryani or garam masala and coriander powder, red chili powder and fry quickly.Pour yogurt or coconut milk and stir. Cook till the mixture thickens. Set this aside.Add half of the rice to the biryani pot or handi, layer the gravy, add some chopped mint and coriander leaves. layer the fried fish along with oily stock if any.Layer the rice again and then sprinkle coriander leaves, mint leaves and fried onions. pour the saffron milk. Sprinkle kewra water.Seal it with a foil and put it on a hot tawa. Cook on high flame for 2 minutes and very low flame for 10 minutes.Allow fish biryani to rest for about 15 minutes before serving.serve with onion Rita.
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arabic coffee with rose water

how to make arabic coffee with rose water

Ingredients:

6 cups pure water
1/3 cup arabic coffee, ground
3/4 teaspoon ground cardamom
6 cardamom pods, partially opened
1/2 teaspoon saffron
1/3 cup rose water

Method:

Heat 6 cups of water in a deep pan with the cardamom powder.Before the water boils, add the coffee and stir several times.Leave to boil for 2mins.Remove from heat and leave for a few minutes for the coffee to settle.Pour the coffee in a kettle but leave the settled coffee at the bottom of the pan. Add in the cardamom pods, saffron, and rosewater.Place the kettle over low heat and when it starts to boil, remove and serve hot in small cups.
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Qimami Seviyan Ramadan Special Ramzan Recipe

Qimami Seviyan Ramadan Special Ramzan Recipe

Ingredients:

Vermicelli (Benarasi) 500 gms
Sugar 1.5 kgs
Khoya 500 gms
Makhana (fox nut) 100 gms
Dried coconut 100 gms (grated or finely chopped )
Water 500 ml
Green cardamom 4-5
Cloves 4-5
Ghee 150 ml
Kewda 1-2 drops
Malai (fresh cream) for topping Saffron few for garnis
raisins-10
Almonds- 10
Pistachios- 10
Saffron- 1 pinch

Method:

Heat ghee in a deep bottomed pan. Saute the cardamom and cloves in it.Keep the fried spices aside and fry the seviyan or vermicelli in the ghee till lite gold color.Keep stirring to prevent the vermicelli from getting burned.Roast almonds,pistachios,raisins.
IN a deep pan Add water and sugar in ghee and make sugar syrup, stir once sugar syrup should not be very stringy make thick syrup.

Take the syrup off the stove and allow it to cool or Add vermicelli and makhana in the syrup,  let it cook on high heat for 2 minutes.put the heat in sim, add khoya, mix and allow it to simmer on low heat for 15 minutes.Stir again to avoid burning.Finally add the grated coconut, raisins, roasted almonds, pistas and kewda, simmer it for another 5 minutes.Dish out, garnish with malai (fresh cream)and saffron.Serve hot or chill in Refrigerator.
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Vareva Episode 83 May 14 2014 Sanjay Thumma Cookery Shows

Vareva Episode 83 - May 14, 2014 Sanjay Thumma Cookery Shows

Vareva Episode 83



Vareva May 14, 2014

Zee telugu vareva Sanjay Thumma Cookery Shows

Sanjay Thumma (born April 26, 1970) is an Indian chef, and the founder of vahrehvah.com. He is especially popular among the Indian expatriate communities in mainland Europe and America. He became known most for his online recipes channel on YouTube, which he started in 2007 .

He began his career working for various ITC hotels in Gurgaon, Chennai, Agra and Jaipur. In 1998 he relocated to Chicago to start his own restaurant: Sizzle India. After opening four restaurants over seven years, he decided to sell them all, and took a two-year vacation. In September 2007, he set up a studio in Chicago and started recording his first 150 recipes, which were posted on YouTube with each video reaching over a million views. Later he launched his food website and moved back to Hyderabad, where he is currently based.

Sanjay Thumma Cookery Shows

Sanjay Thumma studied hotel management in Hyderabad, India. He stated that because he was so mischievous as a boy, his mother would put him in the kitchen to prevent him from annoying his siblings and to keep his voice level down. To keep him occupied, she would have him mash up spices. His mother fostered a deep fascination with cooking by allowing him to ask questions and provide assistance in preparing meal.


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Vareva Episode 82 May 13 2014 Sanjay Thumma Cookery Shows

Vareva Episode 82 - May 13, 2014 Sanjay Thumma Cookery Shows


Vareva Episode 82



Vareva May 13, 2014

Vareva is a cookery show hosted by Sanjay. Every day he brings new recipes that are both nutritious and healthy. Today he prepared "Bottle milk gourd curry, Brinjal pakodi curry".

Zee telugu vareva Sanjay Thumma Cookery Shows

Sanjay Thumma (born April 26, 1970) is an Indian chef, and the founder of vahrehvah.com. He is especially popular among the Indian expatriate communities in mainland Europe and America. He became known most for his online recipes channel on YouTube, which he started in 2007 .

He began his career working for various ITC hotels in Gurgaon, Chennai, Agra and Jaipur. In 1998 he relocated to Chicago to start his own restaurant: Sizzle India. After opening four restaurants over seven years, he decided to sell them all, and took a two-year vacation. In September 2007, he set up a studio in Chicago and started recording his first 150 recipes, which were posted on YouTube with each video reaching over a million views. Later he launched his food website and moved back to Hyderabad, where he is currently based.

Sanjay Thumma Cookery Shows

Sanjay Thumma studied hotel management in Hyderabad, India. He stated that because he was so mischievous as a boy, his mother would put him in the kitchen to prevent him from annoying his siblings and to keep his voice level down. To keep him occupied, she would have him mash up spices. His mother fostered a deep fascination with cooking by allowing him to ask questions and provide assistance in preparing meal.



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Vareva Episode 80 May 09 2014 Sanjay Thumma Cookery Shows

Vareva Episode 80 - May 09, 2014 Sanjay Thumma Cookery Shows

Vareva Episode 80



Vareva Episode 80 May 09, 2014

Vareva is a cookery show hosted by Sanjay. Every day he brings new recipes that are both nutritious and healthy. Today he prepared "Potato bonda and Ginger chicken".

Zee telugu vareva Sanjay Thumma Cookery Shows

Sanjay Thumma (born April 26, 1970) is an Indian chef, and the founder of vahrehvah.com. He is especially popular among the Indian expatriate communities in mainland Europe and America. He became known most for his online recipes channel on YouTube, which he started in 2007 .

He began his career working for various ITC hotels in Gurgaon, Chennai, Agra and Jaipur. In 1998 he relocated to Chicago to start his own restaurant: Sizzle India. After opening four restaurants over seven years, he decided to sell them all, and took a two-year vacation. In September 2007, he set up a studio in Chicago and started recording his first 150 recipes, which were posted on YouTube with each video reaching over a million views. Later he launched his food website and moved back to Hyderabad, where he is currently based.

Sanjay Thumma Cookery Shows

Sanjay Thumma studied hotel management in Hyderabad, India. He stated that because he was so mischievous as a boy, his mother would put him in the kitchen to prevent him from annoying his siblings and to keep his voice level down. To keep him occupied, she would have him mash up spices. His mother fostered a deep fascination with cooking by allowing him to ask questions and provide assistance in preparing meal.


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Vareva Episode 79 May 08 2014 Sanjay Thumma Cookery Shows

Vareva Episode 79 - May 08, 2014 Sanjay Thumma Cookery Shows




Vareva is a cookery show hosted by Sanjay. Every day he brings new recipes that are both nutritious and healty. Today he prepared " Jackfruit pakodi and Soya batani tindoora curry".

Zee telugu vareva Sanjay Thumma Cookery Shows

Sanjay Thumma (born April 26, 1970) is an Indian chef, and the founder of vahrehvah.com. He is especially popular among the Indian expatriate communities in mainland Europe and America. He became known most for his online recipes channel on YouTube, which he started in 2007 .

He began his career working for various ITC hotels in Gurgaon, Chennai, Agra and Jaipur. In 1998 he relocated to Chicago to start his own restaurant: Sizzle India. After opening four restaurants over seven years, he decided to sell them all, and took a two-year vacation. In September 2007, he set up a studio in Chicago and started recording his first 150 recipes, which were posted on YouTube with each video reaching over a million views. Later he launched his food website and moved back to Hyderabad, where he is currently based.

Sanjay Thumma studied hotel management in Hyderabad, India. He stated that because he was so mischievous as a boy, his mother would put him in the kitchen to prevent him from annoying his siblings and to keep his voice level down. To keep him occupied, she would have him mash up spices. His mother fostered a deep fascination with cooking by allowing him to ask questions and provide assistance in preparing meal.


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Vareva Episode 74 May 02 2014 Sanjay Thumma Cookery Shows

Vareva Episode 74 May 02 2014 Sanjay Thumma Cookery Shows




Vareva Episode 74 May 02 2014 Sanjay Thumma Cookery Shows

Vareva is a cookery show hosted by Sanjay. Every day he brings new recipes that are both nutritious and healty. Today he prepared "Thania chicken, Raw banana chips".

Zee telugu vareva Sanjay Thumma Cookery Shows


Sanjay Thumma (born April 26, 1970) is an Indian chef, and the founder of vahrehvah.com. He is especially popular among the Indian expatriate communities in mainland Europe and America. He became known most for his online recipes channel on YouTube, which he started in 2007 .

He began his career working for various ITC hotels in Gurgaon, Chennai, Agra and Jaipur. In 1998 he relocated to Chicago to start his own restaurant: Sizzle India. After opening four restaurants over seven years, he decided to sell them all, and took a two-year vacation. In September 2007, he set up a studio in Chicago and started recording his first 150 recipes, which were posted on YouTube with each video reaching over a million views. Later he launched his food website and moved back to Hyderabad, where he is currently based.

Sanjay Thumma studied hotel management in Hyderabad, India. He stated that because he was so mischievous as a boy, his mother would put him in the kitchen to prevent him from annoying his siblings and to keep his voice level down. To keep him occupied, she would have him mash up spices. His mother fostered a deep fascination with cooking by allowing him to ask questions and provide assistance in preparing meal.

Thanks for Visiting womenspage.in

Vareva Episode 75 May 05 2014 Sanjay Thumma Cookery Shows

Vareva Episode 75 May 05 2014 Sanjay Thumma Cookery Shows




Vareva Episode 75 May 05 2014 



Zee telugu vareva Sanjay Thumma Cookery Shows

Sanjay Thumma (born April 26, 1970) is an Indian chef, and the founder of vahrehvah.com. He is especially popular among the Indian expatriate communities in mainland Europe and America. He became known most for his online recipes channel on YouTube, which he started in 2007 .

He began his career working for various ITC hotels in Gurgaon, Chennai, Agra and Jaipur. In 1998 he relocated to Chicago to start his own restaurant: Sizzle India. After opening four restaurants over seven years, he decided to sell them all, and took a two-year vacation. In September 2007, he set up a studio in Chicago and started recording his first 150 recipes, which were posted on YouTube with each video reaching over a million views. Later he launched his food website and moved back to Hyderabad, where he is currently based.

Sanjay Thumma studied hotel management in Hyderabad, India. He stated that because he was so mischievous as a boy, his mother would put him in the kitchen to prevent him from annoying his siblings and to keep his voice level down. To keep him occupied, she would have him mash up spices. His mother fostered a deep fascination with cooking by allowing him to ask questions and provide assistance in preparing meal.

Thanks for Visiting womenspage.in

Vareva Episode 76 May 06 2014 Sanjay Thumma Cookery Shows

Vareva Episode 76 May 06 2014 Sanjay Thumma Cookery Shows



Vareva Episode 76 May 06 2014


Sanjay Thumma (born April 26, 1970) is an Indian chef, and the founder of vahrehvah.com. He is especially popular among the Indian expatriate communities in mainland Europe and America. He became known most for his online recipes channel on YouTube, which he started in 2007 .

He began his career working for various ITC hotels in Gurgaon, Chennai, Agra and Jaipur. In 1998 he relocated to Chicago to start his own restaurant: Sizzle India. After opening four restaurants over seven years, he decided to sell them all, and took a two-year vacation. In September 2007, he set up a studio in Chicago and started recording his first 150 recipes, which were posted on YouTube with each video reaching over a million views. Later he launched his food website and moved back to Hyderabad, where he is currently based.

Sanjay Thumma studied hotel management in Hyderabad, India. He stated that because he was so mischievous as a boy, his mother would put him in the kitchen to prevent him from annoying his siblings and to keep his voice level down. To keep him occupied, she would have him mash up spices. His mother fostered a deep fascination with cooking by allowing him to ask questions and provide assistance in preparing meal.

Vareva zee telugu cookery show

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Vareva Episode 77 May 07 2014 Sanjay Thumma Cookery Shows

Vareva Episode 77 May 07 2014 Sanjay Thumma Cookery Shows




Vareva Episode 77


Sanjay Thumma (born April 26, 1970) is an Indian chef, and the founder of vahrehvah.com. He is especially popular among the Indian expatriate communities in mainland Europe and America. He became known most for his online recipes channel on YouTube, which he started in 2007 .

He began his career working for various ITC hotels in Gurgaon, Chennai, Agra and Jaipur. In 1998 he relocated to Chicago to start his own restaurant: Sizzle India. After opening four restaurants over seven years, he decided to sell them all, and took a two-year vacation. In September 2007, he set up a studio in Chicago and started recording his first 150 recipes, which were posted on YouTube with each video reaching over a million views. Later he launched his food website and moved back to Hyderabad, where he is currently based.

Sanjay Thumma studied hotel management in Hyderabad, India. He stated that because he was so mischievous as a boy, his mother would put him in the kitchen to prevent him from annoying his siblings and to keep his voice level down. To keep him occupied, she would have him mash up spices. His mother fostered a deep fascination with cooking by allowing him to ask questions and provide assistance in preparing meal.

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Summer Health Tips Summer Safety Tips

Summer Health Tips

Summer Health Tips

Its 40-50 degrees out there, and your skin seems to be sucking the heat in deeper into your body rather than helping you cool down. An occasional afternoon downpour brings more grief than relief for it layers on humidity that is thick enough to slice with a knife. Throw in a little pollution and each second becomes pure hell when you are outdoors.

The recently past heat wave seems to be consuming India and is probably indicative of an approaching hot summer, for brutal May, sizzling June and searing July and August are yet to come.

On sultry, humid days, muscles compete with the skin for blood circulation. When it's hot outside, more blood flows near the skin to help dissipate body heat and cool the body down thereby keeping your body's temperature from rising to dangerous levels. But that can mean less blood reaches muscles, hence the lethargy.

At the same time, as when your body becomes hotter, muscle enzymes speed up and burn glycogen more rapidly, depleting stores of the sugar that your muscles use for fuel. Hence it's imperative to drink plenty of fluids that would help hydrate your muscles and skin adequately in order to maintain internal cooling down.

Eat light, small, frequent meals. Start the morning with a sweet, juicy fruit at breakfast. Ripe summer fruits - peaches, plums, melons and pears, are exactly what your skin craves for in the hot season. Citrus fruits are also very cooling. Eat whole or extract their juice, store in the refrigerator and sip often throughout the day. 

Include salads in your diet. Consuming leafy lettuce and summer greens, corn on cob and cucumbers, in salads are delicious ways to stay cool. These foods contain a significant amount of water and can actually thin the blood, which has a cooling effect. Onions too are great in the summer, because of their ability to beat the heat and provide relief from summer ailments. So, throw in some washed onion slices onto a sandwich, or in your salad.

If you get burnt (sun stroke or heat stroke), seek relief by sipping on green tea or take a spoon of onion juice. They are potent antioxidants that can neutralize cellular damage caused by the sun's rays.
To cool the body through sweating, add small amounts of hot spices to food while cooking. Hot peppers, fresh ginger, and black pepper are all great spices to make it really hot for you and then to cool you down. 

Hydrate your body. Drink at least 8-10 glasses of water a day. Water is the best drink as it doesn't contain any sugars that can add up to unnecessary calories. For a change, a lemon and honey drink can also instantly replenish your body's lost fluids and work as an energizer. Drink fluids even if you are not yet thirsty. Once you have the feeling of being thirsty means you are already dehydrated. 
Wear loose, full-sleeved cotton clothes to protect the body from the sun and to aid evaporation of sweat. Use a hat to protect your head from the sun you go out

Stay indoors. Restrict outdoor activities to the cooler parts of the day - early mornings before 10.30am or late evenings after 5.30pm

If you're a non-vegetarian, you should limit red meat and instead go for fish and oysters.
Avoid extreme cold foods and drinks - most of us normally pick these and they are actually known to interfere with digestion and sweating, thereby interfering with the body's natural cooling mechanisms.

So, however tempting it may be to sit on your porch licking an ice cream cone or sipping a cool glass of tea, try a wedge of watermelon instead.As the mercury rises, the last thing on one's mind is food - but if you eat smart, small & light meals and accompany it with plenty of fluids you will be a cool winner. But remember the best place to start the cooling process is in your body's core.

Drink more fluids (nonalcoholic), regardless of your activity level. Don’t wait until you’re thirsty to drink.

Don’t drink liquids that contain caffeine, alcohol, or large amounts of sugar–these actually cause you to lose more body fluid.

Stay indoors and, if at all possible, stay in an air-conditioned place. If your home does not have air conditioning, go to the shopping mall or public library–even a few hours spent in air conditioning can help your body stay cooler when you go back into the heat.
Electric fans may provide comfort, but when the temperature is in the high 90s, fans will not prevent heat-related illness. Taking a cool shower or bath, or moving to an air-conditioned place is a much better way to cool off.

Wear lightweight, light-colored, loose-fitting clothing.
Although any one at any time can suffer from heat-related illness, some people are at greater risk than others—infants, young children, people age 65 and over, people who have a mental illness, and people with health conditions such as heart disease or high blood pressure.
Visit adults at risk at least twice a day and closely watch them for signs of heat exhaustion or heat stroke. Infants and young children, of course, need much more frequent watching.
  • Wash hands with hot, soapy water before and after handling food.
  • Keep food and drinks in separate coolers.
  • Never leave perishable food out of the refrigerator for more than two hours. When the air temperature is above 90 °, do not leave food out for more than one hour.
  • Use clean utensils and dishes to serve food. Each dish should have its own serving utensils to avoid cross-contamination.
  • Preheat cooking grills for 20-30 minutes before using.
  • Allow meat to completely thaw in a refrigerator before placing on a grill.
  • Marinate meat in a tightly sealed plastic container or sealable plastic bag, and keep refrigerated until ready to use. Do not reuse marinade.
  • Use a meat thermometer to ensure meats have reached a safe, internal temperature: hamburger-160°; chicken-165°; pork-150°; steak-145°; hot dogs-140°.
  • Serve grilled foods on a clean dish, not a dish used for raw meat.
  • Leftovers should be refrigerated or placed in a cooler within one hour after use.
  • Carry picnic food in a cooler with a cold pack. Remember, a full cooler stays cool longer than a half empty one.
  • Always take along some foods that don't require refrigeration.
  • A cooler will stay colder if it is kept inside the car and not in the trunk.
  • Keep coolers in the shade with the lid closed.
  • Bring along alcohol-based sanitizers or disposable wipes to keep hands clean.
  • When applying insect repellant, spray it away from food areas.
  • Wash fruits and vegetables thoroughly under running water and when applicable, remove outer leaves or skin.
  • Always assume that lake, pond, stream and river waters are not safe to drink. Take bottled water to drink.
  • Place all trash in nearby receptacles or bring it home with you for disposal.
Summer care for health-summer care drinks

Vareva Episode 74 May 01 2014 Sanjay Thumma Cookery Shows

Vareva Episode 74 May 01 2014


Vareva cookery shows


Sanjay Thumma (born April 26, 1970) is an Indian chef, and the founder of vahrehvah.com. He is especially popular among the Indian expatriate communities in mainland Europe and America. He became known most for his online recipes channel on YouTube, which he started in 2007 .

He began his career working for various ITC hotels in Gurgaon, Chennai, Agra and Jaipur. In 1998 he relocated to Chicago to start his own restaurant: Sizzle India. After opening four restaurants over seven years, he decided to sell them all, and took a two-year vacation. In September 2007, he set up a studio in Chicago and started recording his first 150 recipes, which were posted on YouTube with each video reaching over a million views. Later he launched his food website and moved back to Hyderabad, where he is currently based.

Sanjay Thumma studied hotel management in Hyderabad, India. He stated that because he was so mischievous as a boy, his mother would put him in the kitchen to prevent him from annoying his siblings and to keep his voice level down. To keep him occupied, she would have him mash up spices. His mother fostered a deep fascination with cooking by allowing him to ask questions and provide assistance in preparing meal.

Thanks for Visiting womenspage.in

Vareva Episode 73 April 30 2014 Sanjay Thumma Cookery shows

Vareva Episode 73  April 30 2014 Sanjay Thumma Cookery shows



Vareva Sanjay Thumma Cookery shows


Vareva is a cookery show hosted by Sanjay. Every day he brings new recipes that are both nutritious and healty. Today he prepared "Bottlegourd dhal masala, Sambar powder fried rice.

Sanjay Thumma (born April 26, 1970) is an Indian chef, and the founder of vahrehvah.com. He is especially popular among the Indian expatriate communities in mainland Europe and America. He became known most for his online recipes channel on YouTube, which he started in 2007 .

He began his career working for various ITC hotels in Gurgaon, Chennai, Agra and Jaipur. In 1998 he relocated to Chicago to start his own restaurant: Sizzle India. After opening four restaurants over seven years, he decided to sell them all, and took a two-year vacation. In September 2007, he set up a studio in Chicago and started recording his first 150 recipes, which were posted on YouTube with each video reaching over a million views. Later he launched his food website and moved back to Hyderabad, where he is currently based.

Sanjay Thumma studied hotel management in Hyderabad, India. He stated that because he was so mischievous as a boy, his mother would put him in the kitchen to prevent him from annoying his siblings and to keep his voice level down. To keep him occupied, she would have him mash up spices. His mother fostered a deep fascination with cooking by allowing him to ask questions and provide assistance in preparing meal.

Thanks for Visiting womenspage.in

Vareva Episode 72 April 29 2014 Sanjay Thumma Cookery shows

Vareva Episode 72  April 29 2014 Sanjay Thumma Cookery shows



Vareva Sanjay Thumma Cookery shows


Vareva is a cookery show hosted by Sanjay. Every day he brings new recipes that are both nutritious and healty. Today he prepared "Zeera rice and Sahuji chicken"

Sanjay Thumma (born April 26, 1970) is an Indian chef, and the founder of vahrehvah.com. He is especially popular among the Indian expatriate communities in mainland Europe and America. He became known most for his online recipes channel on YouTube, which he started in 2007 .

He began his career working for various ITC hotels in Gurgaon, Chennai, Agra and Jaipur. In 1998 he relocated to Chicago to start his own restaurant: Sizzle India. After opening four restaurants over seven years, he decided to sell them all, and took a two-year vacation. In September 2007, he set up a studio in Chicago and started recording his first 150 recipes, which were posted on YouTube with each video reaching over a million views. Later he launched his food website and moved back to Hyderabad, where he is currently based.

Sanjay Thumma studied hotel management in Hyderabad, India. He stated that because he was so mischievous as a boy, his mother would put him in the kitchen to prevent him from annoying his siblings and to keep his voice level down. To keep him occupied, she would have him mash up spices. His mother fostered a deep fascination with cooking by allowing him to ask questions and provide assistance in preparing meal.
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Ayurveda tips Onion for Hair Growth and Reversing Grey Hair care Tips

Hair care Tips Onion for Hair Growth and Reversing Grey



Onion juice has been used for hundreds of years to treat thin and greying hair.

Hair fall is the most common problem today. Almost everybody is suffering hair loss but imagine if we keep losing our hair just like this, what will happen after a few years? There has to be a solution to combat this problem.you can go for cosmetics that claims to boost hair growth, but are they safe? So the question is there has to be a home solution that could solve the problem naturally.we have solution too.

Onion is the solution to hair fall problem. It not only reduces hair fall but also helps in growth of the hair. Now you must be thinking that how can onion help in hair treatment when it smells so bad. But it surely does. If you are witnessing your hair line thinning or some hairless patches, try opting onion treatment instead of spending unnecessarily in salons and spas.

Onions are more than just a healthy vegetable. They have been shown to help increase hair growth and reverse grey hair when applied to the scalp.

Using onion for hair growth is not only natural but absolutely safe too because you are not exposing your hair and scalp to harsh chemicals, instead you are simply using a kitchen ingredient in order to prevent hair loss.

Being rich in sulfur, onions inspire hair growth because sulfur helps in improving blood circulation. Since onions also possess antibacterial properties, they reduce the skin inflammations, if any. In addition to the above, onion juice imparts strength to your hair and open up the pores of your hair follicles to avoid scalp infection.

Onion juice helps by providing nourishment and circulation to the hair follicles.  It also kills germs, parasites, and is helpful in treating some fungi infections, all of which can aid in prevention of hair loss.

Onions are also high in sulfur, which helps in regenerating the hair follicles, and they are beneficial in decreasing inflammation.

How to use onion for Hair Problems:

raw onion juice:
This is the simplest method to take the benefits of the sulfur content in onion. All you need to do is just process some onions in your food processor and take out its juice. Apply it on your scalp and wash off with a mild shampoo after at least 30 minutes Effective results can be seen with a minimum use of onions thrice a week for 1-2 months. Above all, you must remember that since it is a natural remedy, you need to show patience.

onion-honey mixture:
Mix one-fourth cup of raw onion juice with honey. Stir it well and massage your scalp with it daily to see effective results.

onion-rum concoction:
If you just can’t bear the smell of onion and yet want to use it for hair growth, you should really try this method. All you need to do is just chop 1 onion and immerse it all night in a glass of rum. Leave the glass outside and not in your refrigerator. Filter it the next day, to remove the onion bits and then massage your scalp by this liquid. It can also be used as a hair rinse.
How to use onion juice for hair
How to make onion and honey mixture
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How to make onion and honey mixture

 How to make onion and honey mixture


Juice one onion in a juicer. After collecting the juice, add a 1-2 teaspoons of honey. You can either apply the mixture all over your hair or just to the spots that look thin. Leave it on overnight, and try to avoid covering it (although you can cover your pillow). Just shampoo it out the next morning that will get rid of the smell. If you're still wary, add a drop or two of your favorite essential oil to the mixture.

How to use:
Use this treatment at least once a week or as many as 3 times.

Common onions are normally available in three colour varieties. Yellow or brown onions (called red in some European countries), are full-flavoured and are the onions of choice for everyday use. Yellow onions turn a rich, dark brown when caramelized and give French onion soup its sweet flavour. The red onion (called purple in some European countries) is a good choice for fresh use when its colour livens up the dish. It is also used in grilling and char-broiling. White onions are the traditional onions that are used in classic Mexican cuisine. They have a golden colour when cooked and a particularly sweet flavour when sautéed. 

 Most onion cultivars are about 89% water, 4% sugar, 1% protein, 2% fibre and 0.1% fat. They contain vitamin C, vitamin B6, folic acid and numerous other nutrients in small amounts. They are low in fats and in sodium, and with an energy value of 166kJ (40 kcal) per 100 g (3.5 oz) serving, they can contribute their flavour to savoury dishes without raising caloric content appreciably.

In India, some sects do not eat onions as they believe them to be an aphrodisiac.Various schools of Buddhism also advise against the consumption of onions and garlic because they believe that they increase desire when eaten cooked and anger when eaten raw.

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Vareva Episode 64 April 17 2014

Vareva Episode 64 April 17 2014


Vareva Zee telugu

                                                     Vareva Episode 64 April 17 2014  
Vareva is a cookery show hosted by Sanjay in Zee telugu. Every day he brings new recipes that are both nutritious and healty. Today Sanjay and Ragini prepared "Tifin center sambar,Curry leaves rice and Ridge gourd chatni"

Cookery Show
Watch latest Vareva Episodes.
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