Pink colored cubic zirconia Anklets

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Flat oval amber glass beaded Earrings

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Purple-White Bangle

Gold plated round beads with gold plated flower spacers placed in between Purple  Faceted Round Glass Beads and White Oval Pearls in a Gold plated Bangle. Comments

Black round flat glass beads Earrings

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Lite Smoked Topaz Crystal Multi-Facet Teardrop Earrings

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Silver anklets

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Blue & White Bangle

Gold plated round beads with bright gold color electroplated Bali Style Spacer Beads placed in between Round blue beads and White Oval Pearls in a gold cover metal bangle base.




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Leaf Jimikki

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Maroon Scarf

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Chapatti & Cauliflower-Potato Masala

Chapatti with Cauliflower-Potato Masala Comments

Cauliflower-Potato Masala

INGREDIENTS:

Cauliflower,  medium size – 1

Potatoes – 3

Tomatoes , chopped – 3  or  Tomato Puree – 1/2  cup

Onion, sliced -  1

Green Chillies - 2 slit

GInger,chopped - 1" piece

Curry leaves -  4 or 5

Red Chilly powder – 1/2  tsp

Meat masala – 1/2 tsp

Garam Masala – 1/2 tsp

Salt - to taste

Mustard - 1/4 tsp

Coriander leaves, chopped  -  3 Tbsp

Oil - 1 tbsp

METHOD:

• Separate the cauliflower florets, wash them under running water and put them in warm water for 5 minutes to remove any impurities. Strain and pat dry with a paper towel.
• Peel the Potatoes skin and cut into medium size cubes.
• Heat oil in a Kadai/Pan, allow mustard seeds  to splutter and then add sliced onion, green chillies, ginger, curry leaves and sauté till onions turn slightly brown.
• Now add the Cauliflower and Potato pieces, red chilly powder, Garam masala, Meat masala,  salt, and mix well to give an even coat of all ingredients.
• Sprinkle some water and cover with lid, allow cauliflower and potato cook for about 15- 20 minutes.
• Keep mixing in b/w by adding  add more water if required.
• Once the cauliflower and potatoes are almost cooked, add the chopped tomatoes or tomato  puree and mix well.
• Cook for another 5-10 minutes or till the vegies absorb the tomato flavor.
• Then garnish cauliflower-potato masala with chopped coriander leaves just before removing from heat.
• Serve hot with Appam, chapatti or Naan.

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Blueberry Juice

How to choose Blueberries::
Choose blueberries that are firm and have a lively, uniform hue colored with a whitish bloom. Shake the container, noticing whether the berries have the tendency to move freely; if they do not, this may indicate that they are soft and damaged or moldy. Avoid berries that appear dull in color or are soft and watery in texture. They should be free from moisture since the presence of water will cause the berries to decay. When purchasing frozen berries, shake the bag gently to ensure that the berries move freely and are not clumped together, which may suggest that they have been thawed and refrozen. Blueberries that are cultivated in the United States are available from May through October while imported berries may be found at other times of the year.


INGREDIENTS:

• Blueberry – 2or 3 cups
• Sugar – 3 Tbsp (optional)

• Water – 1/2 – 1 cup

METHOD:

• Add Blueberries  to a juicer along with  1/2 – 1  Cup of Water.
• Turn on the juicer and wait until the berries  are well blended.
• Strain it.
• If you need,add sugar to taste.
• Pour into glasses and enjoy!

Blueberry ----Health Benefits ::

Blue Berries, being very rich in anti oxidants like Anthocyanin, vitamin C, , B complex, Vitamin E, Vitamin A, Copper, (a very effective immune builder and anti-bacterial), selenium, Zinc, iron (promotes immunity by raising hemoglobin and oxygen concentration in blood) etc. boost up you immune system and prevent infections. Once your immunity is strong, you won’t catch colds, fever, pox and all such nasty viral and bacterial communicable diseases.

Blue Berries bring you the brightest ray of hope, for they are laden with anti oxidants and rank number 1 in the world of anti oxidants.

According to studies, blueberries may help reduce belly fat and risk factors for cardiovascular disease and metabolic syndrome.

Blueberries promote urinary tract health.

Blueberry extract, high in compounds called anthocyanosides, has been found in clinical studies to slow down visual loss. They can prevent or delay all age related ocular problems like macular degeneration, cataract, myopia, and hypermetropia, dryness and infections, particularly those pertaining to retina, due to their anti-oxidant properties. Blue Berries contain a special group of anti oxidants called Carotenoids (lutein, zeaxanthin etc.), Flavonoids (like rutin, resveritrol, quercetin etc.), in addition to others such as vitamin C, vitamin E and vitamin A, selenium, zinc and phosphorus, which are very beneficial and essential for the ocular health. Data reported in a study published in the Archives of Ophthalmology indicates that eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily.

Blue Berries can prove to be bliss for the cancer patients, for they contain certain compounds like Pterostilbene (excellent remedy for colon and liver cancer) and Ellagic Acid which, in harmony with Anthocyanin and other anti oxidants like vitamin-C and copper, can do miracles to prevent and cure cancer.

Fiber in Blue Berries keep away constipation and improve digestion.

The high fiber content, those brilliant anti oxidants and the ability to dissolve the ‘bad cholesterol’ make the Blue Berry an ideal dietary supplement to cure many heart diseases.

I collected all the information about Health benefits of Blueberry from http://www.womenfitness.net/blueberries.htm if you want to know more, visit this site.

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Thick Potato Masala

INGREDIENTS:

• Potato - 3 (medium size)
• Onion – 1
• Tomato – 1 , medium
• Red chilly powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Meat masala – 1/2 tsp
• Turmeric powder - 1/4 tsp
• Mustards seeds – 1/4 tsp
• Urad dal – 1/2 tsp
• Bengal gram dal(kadalai paruppu) - 1 tsp
• Curry leaves - few
• Coriander leaves , chopped – 2 Tbsp
• Oil  - 2 tsp
• Salt - As required

METHOD:

• Peel off the Potatoes and cut in to small cubes.
• Keep the cubed potatoes in cold water to avoid browning. 
• Slice the Onion length-wise.
• Cut the tomato into cubes and grind them in a mixer to get smooth paste.
• Transfer tomato paste to a bowl and keep it aside.
• Heat 2 to 3 tsp of oil in a pan.
• Add Mustard seeds, Urad dal and Bengal gram dal. Once it splutters, add Curry leaves.
• Fry it for a minute.
• Now add sliced Onion.
• Add all the powders, meat masala , salt and mix it well.
• Cook the Onion till it turns into soft and transparent.
• Then add the potatoes and 2 cups of water , close the lid and allow them to cook for 10- 15 minutes.
• When the gravy become thick and the potatoes cooked well, add the tomato paste to this and cook for 3- 4 minutes.
• Check for the salt and mix everything well.
• Add more water  if you need.
• This depends on the consistency of the curry you required.
• Low the flame and cook mix for 3 to 5 minutes.
• Finally Garnish the Thick Potato masala with Coriander leaves.

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