Vipassana

Vipassana, que significa ver las cosas tal como son en realidad, es una de las técnicas más antiguas de meditación de la India. Se enseñaba en ese país hace más de 2.500 años atrás. La técnica se enseña en cursos de diez días durante los cuales los participantes aprenden los fundamentos del método y practican lo suficiente como para experimentar sus resultados beneficiosos. Hay cursos en distintas partes del mundo.

Vipassana, which means to see things as they really are, is one of India's most ancient techniques of meditation. It was taught in India more than 2500 years ago as a universal remedy for universal ills, i.e., an Art of Living. For those who are not familiar with Vipassana Meditation, an Introduction to Vipassana by Mr. Goenka & related videos and Questions & Answers about Vipassana are available.

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chapati

Uploaded on May 28, 2009

Detailed Recipe: http://showmethecurry.com/2009/06/15/...

Uploaded on Sep 11, 2007

chapati chapathi flat indian bread naan
Chapati is Indian flat bread made of wheat flour. It is the staple food in the North Asian countries especially in North India and Pakistan. It can also be made of various other flours like the jowar, bajra, soya, raji etc.

As rice is the staple food for the Southern India, Chapatis are the staple of the North Indians. But nowadays Chapatis have even become a part of the South Indian kitchen. Chapatis are made of whole wheat flour and cooked on a tava. Wheat flour is more nutritious than all purpose flour. Wheat flour is rich in calcium, iron, fiber and other minerals. Wheat flour is also added to other flour to give nutrients like fiber and protein.

Preparing Chapatis are quite simple and easy. Firstly you need to combine the flour and salt in a large mixing bowl. Slowly add the water. The amount of water varies each time due to the variations in moistness in the air and flour quality. Start with less water and gradually increase. Mix the water in the flour as you gather the flour together to make moist dough. Knead well, folding and pushing until the dough is pliable: about 7 minutes.

Cover the dough with a damp paper towel and let it rest for 30 minutes and up to two hours. This is a good time to prepare the other foods that make up the meal.

Warm a non stick griddle or cast iron skillet when you are ready to start making the chapatis. Knead the dough again for several minutes. Then tear off enough dough and divide it into walnut size balls. Roll out each ball of the dough evenly to a thin texture into a circular shape on a floured cutting board 6-7″ in diameter. Do not stack the rolled out chapatis or they will stick to each other. To cook, place each chapati on a very lightly oiled skillet.
Recipe: Chapati

Summary: Chapatis or rotis are fresh homemade bread, made with wheat or other grain flours and baked without yeast. Chapatis offer strength and energy to the body and are good for all the three doshas.
Ingredients water -- 2/3 -- cup Ghee for skillet -- 5 -- ml salt -- 1/2 -- tbsp whole wheat flour -- 2 -- cup

Instructions Combine the flour and salt in a large mixing bowl. Slowly add the water. The amount of water varies each time due to the variations in moistness in the air and flour quality. Start with less water and gradually increase. Mix the water in the flour as you gather the flour together to make a moist dough. Knead well, folding and pushing until the dough is pliable: about 7 minutes. Cover the dough with a damp paper towel and let it rest for 30 minutes and up to two hours. This is a good time to prepare the other foods that make up the meal.When you are ready to start making the chapatis, warm up a cast iron skillet or a heavy non-stick griddle on medium heat. Knead the dough again for several minutes. Then tear off enough dough and divide it into walnut size balls. Roll out each ball of the dough evenly to a thin texture into a circular shape on a floured cutting board-6-7″ in diameter. Do not stack the rolled out chapatis or they will stick to each other. To cook, place each chapati on a very lightly oiled skillet.When it is well heated through, small white bubbles will appear. Using a plastic spatula, flip to the other side. The chapati will get more air pockets and should only cook about 1 or 2 minutes on the second side. When cooked, it will look a mottled brown, and be dry but flexible. Remove the chapati from the griddle and with a pair of metal tongs, place it over a low direct gas flame or electric coil. The chapati should puff up into a ball almost immediately. Remove from heat and serve. If the chapati does not puff up, there may have been a small hole in the dough or the dough may not have been kneaded enough. Recipe Tips you could use milk or yougurt in place of water

Cooking time (duration): 25

Diet type: Vegetarian

Number of servings (yield): 4

Meal type: breakfast

My rating: 4 stars: ★★★★☆ 1 review(s)

Recipe by Vahchef.

When it is well heated through, small white bubbles will appear. Using a plastic spatula, flip to the other side. The chapati will get more air pockets and should only cook about 1 or 2 minutes on the second side. When cooked, remove the chapati from the griddle. The chapati should puff up into a ball almost immediately. Remove from heat and serve. If the chapati does not puff up, there may have been a small hole in the dough or the dough may not have been kneaded enough. You can also use milk or yoghurt to mix the dough instead of water.

Chapatis are best eaten with cooked dal (lentil soup), vegetable curries or non-veg curries. It is suggested by most of the dieticians and doctors to eat chapatis than rice as it helps in weight control and is highly nutritious and keeps you fit. Chapatis are natural food and do not contain yeast. Hence do learn to make Chapatis and stay fit.

Gobi

Uploaded on Aug 27, 2011

Hot and Spicy Cauliflower preparation by Celebrity Chef Harpal Singh Sokhi

Published on Jul 22, 2013

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Gobi 65/ Cauliflower 65 cooked the restaurant style is truly tempting and enticing. Blanched cauliflower florests nicely coated with a spiced batter and deep fried twice to give that zest and crunchiness. Gobi 65 is a popular appetizer or starter.you can find detailed recipes at my website and also find many videos with recipes at http://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods


Ginger garlic paste ½ ts
Garam masala ½ ts
Pepper corn powder ½ ts
Chilly paste 1 ts
Salt
Coriander chopped ½ b
Curry leaves chopped 2 sp
Oil for deep fry
All purpose flour 3 ts
Corn starch 4 ts
Cauliflower (medium size) 1 n




Take cauliflower florets blanch them in hot water for 1 minute.

Take a bowl add salt, ginger garlic paste, garam masala, chopped coriander, chopped curry leaves, red chilly paste, pepper powder, all purpose flour, corn starch, add water mix it like a thick batter, pour this batter on to the cauliflower, coat with the mixture to the cauliflower and deep fry them twice. (Green chilly and curry leaves also deep fried along with cauliflower), then serve this hot. "Reach vahrehvah at -
Website - http://www.vahrehvah.com/

麻婆豆腐 作り方レ

Uploaded on Aug 6, 2010

Ingredients for Mapo Tofu (serves 2) 麻婆豆腐の作り方 字幕表示可
1 tbsp Sesame Oil
100g Ground Pork (3.53 oz)
1 tbsp Chopped Garlic
1 tbsp Chopped Ginger
1/2 tbsp Doubanjiang - Chili Bean Paste
1 tbsp Tian Mian Jiang - Sweet Bean Sauce
1 tbsp Sake

- Chicken Stock -
1/2 tsp Granulated Chicken Stock (Chinese-style)
150 ml Hot Water (5.07 fl oz)

1 tbsp Soy Sauce
1 tbsp Sake
1 block of Firm Tofu (350g/12.3 oz)
30g Garlic Chives (1.06 oz)

2 tsp Potato Starch
1⅓ tbsp Water

Sichuan Pepper
Steamed Rice with Millet

** Doubanjiang, Tian Mian Jiang and Sichuan Pepper are found in the Chinese food section of most major grocery stores.

材料 2人分
・ごま油大1
・豚ひき肉100g
・にんにく（みじん切り）大1
・しょうが（みじん切り）大1
・豆板醤 (トウバンジャン)大1/2
・甜麺醤(テンメンジャン) 大1
・酒 大1

・鶏がらスープ150ml 顆粒チキンスープの素（中国風）小1/2 湯150ml
・醤油大1
・酒大1
・木綿豆腐1丁（350g）
・ニラ5本 (30g)
・水溶き片栗粉 片栗粉:小2 水:大1⅓ (片栗粉の倍量の水)

・花椒粉(ホワジャオフェン)適量
・雑穀入りご飯（もちろん普通のご飯でもOK）

※ 豆板醤、甜麺醤、花椒粉 は中華食材コーナーで購入して下さい。

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The Healthy Indian Diet

pollo fiel

Más en http://elcocinerofiel.com/
Ingredientes:
1 pollo entero, jengibre fresco,
1 cebolla tierna, sal y pimienta.
Arroz basmati, 4 dientes de ajo,
jengibre freco y aceite de sésamo.
Para la salsa:
Jengibre fresco, 4 dientes de ajo,
2 cayenas, 1 cucharada de azúcar,
1 pellizco de sal, 4 cucharadas de caldo,
zumo de 1 limón.




Más en http://elcocinerofiel.com/
Ingredientes:
4 pechugas de pollo,
1 cebolla, jengibre fresco,
1 cucharada de pimienta jamaicana,
1 cucharada de pimienta en grano,
1 cayena en rama,
1 cucharadita de tomillo fresco,
50 ml de vinagre de vino blanco,
100 ml de salsa de soja,
aceite de oliva virgen extra y sal.



Más en http://elcocinerofiel.com/
Ingredientes:
4 pechugas de pollo,
2 cebollas, 4 dientes de ajo,
25 g de jengibre fresco,
2 cayenas, 1 cucharada de cilantro,
1 cucharada de comino,
1 cucharada de cúrcuma,
125 g de yogur blanco,
ghee, pimienta y sal.

Poori / Puri Bhaji

Puri bhaji is one of the most favorite snack in Maharashtra, enjoy hot with potato sabzi and garlic chutney.

Egg Biryani

indian basmati rice cooked with egg

brown rice

India