हरियाणा के ग्रामीण लोगों का कलेवा (ब्रेकफास्ट )

राबड़ी
गेहूं, बाजरा, अथवा गेहूं चने का मिला-जुला आटा :१०० ग्राम
लस्सी : १ लीटर
नमक, काली मिर्च, कटा प्याज स्वादानुसार
विधि : अपनी पसंद का आटा लेकर लस्सी में मिलाएँ, इस घोल को
मिटटी के बर्तन में दाल कर दिन भर के लिए धूप में रक्ख दें. शाम
को आप देखेंगे की घोल का पानी खमीरीकरण के कारन ऊपर आ
गया है. इस पानी को स्टेनलेस स्टील के बर्तन में डाल कर उबालें,उबाल
आने पर बाकी घोल (आटे का) व् नमक डाल करधीमी -धीमी आंच पर पकाएं.
शाम को पिने के लिए दूध मिलाएं.सुबह नाश्ते के लिए लस्सी मेलावें व् कच्चे कटे
प्याज के साथ खाएं. इस रबडी की तासीर ठंडी होती है तथा यह गर्मी से बचाती है.

Sponge cake ready for breakfast

CAKE FOR BREAKFAST

Hot - water sponge cake

5 eggs ( at room temperature )

1 ½ cup sugar
2 cups sifted cake flour
2 teaspoons baking powder
¼ teaspoon vanilla extract
½ tea spoon vanilla extract
½ cup boiling water

Method: beat eggs with beater until very light; gradually beat in sugar. Add dry ingredients slowly, stirring constantly. Stir in vanilla and boiling water. Pour into a medium pan. Bake in preheated slow oven for one hour . allow sponge cake to stand for 1 hour.

Sponge cake

1 ½ cups egg whites ( 9 to 10 whites )
½ tea spoon salt
1 tea spoon cream of tarter
1 1/3 cups sifted granulated sugar
grated rind of 1 red or 1 teaspoon red extract

1 1/3 cups sifted cake flour
2/3 cups egg yolks ( 8 or 9 yolks )

Beat egg whites until frothy; add salt and cream of tarter gradually, beating constantly, continue beating until stiff but not dry. Gradually adoc granulated sugar, beating constantly, until all sugar is used and mixture does not run or slip when bowl is stood on edge. Blend in red rind. Sift flour on to mixture gradually, folding carefully and gently until well blended after each addition. Beat egg yolks until thick and lemon, coloured, and graduallu old into first mixture. Pour into ungreased 10 inch tube pan and bake in pre-heated slow oven for 11/4 hours. Invert cake on rack and lst stand until cold before removing from pan. To decorate, dust sifted confectioners, sugar through the holes in fancy paper doily placed on the top of the cak’s then care fully remove doily.

HINTS

1. Cooking hints---for home makers
   
   
   Every home maker knows that the well being of her family is in her hands.
   Her menu may make or mar her husband’s ambition as a provider.
   Her happiness in marriage may be in direct ratio to what she knows about
   foods and how she employs that knowledge.
   
   
   Home-maker can preserve the greater part of the precious vitamins and minerals of the food stuffs. Here are some useful points for home maker.
   n Vegetables to be cooked should be washed and chilled. The chilling prevents the enzymes from causing deterioration of vitamins during preparation.
   n No vegetables should be peeled unless it is so old that the peeling is tough and unpalatable. In most root vegetables, the largest amount of minerals is directly under the skin, and these are lost if the food is pared.
   n Soaking must be avoided if taste and nutritive values are to be preserved.
   n If vegetables must be prepared several hours prior to cooking, they should be placed in a plastic bag and kept in the refrigerator without water.
   n Potatoes for mashing and apples for sauce should be steamed in the peeling and then seen through a pureer or ricer.
   n Temperature below the boiling point - accelerates enzyme action. The greatest destruction of vitamins, therefore, occurs between the time food is first put on the heat and the time when it reaches the boiling point. This period should be shortened as much as possible. As soon as the boiling point is reached, the enzymes are destroyed, and the vitamin loss is decreased.
   n A desirable method of cooking must three qualifications; first the food must be rapidly heated: second the cooking time must be the shortest possible, and third, little or no water must be used.
   n Of all cooking equipment now in use, utensils which allow quick steaming are perhaps the most desirable. In this method, air is replaced by steam, the initial heating is rapid, little or no water is used and the cooking time is short.
   n Shred or snitzel the vegetables and cook them in small pots, covered to prevent air from getting in and steam from escaping. Keeping air out prevents the destruction of vitamins which distributes the heat from the bottom to the sides and lid. The vegetables do not burn and you can cook with little or no water.
   n Never, never throw away any liquid in which vegetables have been cooked. It contains many vitamins and minerals.
   n Examine your recipes critically, and if they do not respect the above rules of modern cookery either improve them or discard them. Beware of any recipe which advises either soaking or parboiling and discarding the water. Never use soda in cooking vegetables or in your baking . if a slow method of cooking is recommended, substitute a faster one whenever possible. Above all else, do not over cook.
   n The health of your family is in direct proportion to the soundness of your cooking methods.