Amazon Forest Fire

The fires are emitting large amounts of smoke and carbon

The fires have been releasing a large amount of carbon dioxide, the equivalent of 228 megatonnes so far this year, according to Cams, the highest since 2010.

They are also emitting carbon monoxide - a gas released when wood is burned and does not have much access to oxygen.

Maps from Cams show this carbon monoxide - toxic at high levels - being carried beyond South America's coastlines.

Why we have to worry about this fire?

This is very important to consider and put out the fire immediately, because about 20 percent Oxygen of our Earth globe is produced by these forests.  So if we want to breath then Amazon forests should be alive!

Click here to read more in bbc.com

Krishna Jayanthi!

Today is Krishna Jayanthi!

In this video there are 6056 varieties of prasadam offered to Lord Krishna!

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UPPU CHEEDAI

What you'll need

Rice Flour – 1 cup (see notes)

Urad Dal Powder – ½ tbsp (see notes)

Grated Coconut – 2 tbsp

Butter – ½ tbsp

Whole Black Pepper – ½ tsp

Cumin Seeds – ½ tsp

Salt to taste

Oil to deep fry

Method

Grind the coconut, cumin seeds, and black pepper without adding any water. It is enough if they are crushed coarsely. It need not be ground to a smooth paste.

Dry roast the rice flour 3 to 4 minutes without changing the color of the flour.

Sieve the rice flour twice.

Also sieve the urad dal flour twice.

In a wide bowl, add the sieved rice flour, urad dal flour, crushed coconut – cumin – black pepper, butter and salt.

Mix everything well with hands, now add water little at a time and gather into a dough like chapathi dough. You should be able to form balls easily.

Now, pinch out tiny balls and form balls. Don’t make very smooth and tight balls. Just pinch out dough and form a rough ball.

Place the rice flour balls on a news paper and leave it for minimum 15 minutes, so that all excess moisture is absorbed.

Heat oil for deep frying in a Kadai, once the oil is hot, lower the flame completely, then add the prepared rice flour balls carefully.

After adding the balls, keep the flame in medium and fry until golden brown.

Drain on a tissue paper and cool.

Transfer into an air tight container.

Notes

To make Rice Flour

Wash a cup of rice and soak it for 2 to 3 hours. Drain it well and spread on a dry it shade for 10 minutes, so that all the excess moisture is absorbed, but the rice should still retain some moisture. It should not be completely dry. If the rice is completely dry, then when you powder, you will not get a fine powder.

Powder the rice in a mixie or get in powdered in the mill.

Sieve this rice flour. Now the flour is ready to use.

If storing the flour for long periods, then spread the flour on a newspaper and leave it to dry for a day or two.

To make Urad Dal Flour

Dry roast 2 tbsp of Urad dal until a nice smell comes, take care not to change the color.

Powder in a mixie, sieve and store.

Tips to avoid bursting of cheedai.

Make sure to sieve the rice flour and urad dal flour very well.

While making balls, do not make very tight and smooth balls.

Make sure to leave the prepared rice flour balls on the newspaper for at least 15 minutes, leaving it a little longer will do no harm.

Don’t add more than the mentioned amount of Urad dal flour and coconut. If added more, it will not result in crispy and crunchy cheedais.

Source: WhatsApp message

VELLA CHEEDAI

What you’ll need

Rice Flour – 1 cup 

Urad Dal Flour – ½ tbsp

Jaggery - 3/4 cup

Butter – ½ tbsp

Coconut – 2 tbsp

Sesame Seeds – ½ tbsp

Green Cardamom – 2 to 3

Oil to deep fry

Method

Dry Roast the rice flour on medium flame stirring continuously for 3 to 4 minutes, without changing its color.

Sieve the rice flour and keep aside.

Now sieve the urad dal flour as well.

Add the powdered jaggery in a Kadai and dissolve it in 1/2 cup of water.

Let the jaggery syrup start boiling. Remove from heat. No need to make any paagu.

In a wide bowl, add the rice flour, urad dal flour, coconut pieces, sesame seeds, crushed cardamom and butter. Mix well.

Now add the jaggery syrup and knead into a smooth dough. Add extra water only if required. The dough should be tight but at the same time you should be able to roll out balls from it.

Now pinch out balls, a little bigger than for uppu cheedai, don’t make it too big, else the inside won’t cook properly. The balls need not be very smooth.

Rest the prepared balls on a newspaper for minimum 15 minutes.

Heat oil to deep fry, once the oil is hot, turn the heat to low and add 4 to 5 cheedais in a batch.

Fry on medium flame until dark brown. Drain on tissues. Cool and transfer to airtight container.

Note:

The vella cheedais will be slightly cracked. They are indication of a perfectly done cheedai.

Sieving both flours after roasting is very important.

Don’t add more jaggery than mentioned, the cheedais may disintegrate.

Don’t add too much water while dissolving the jaggery. Also, while making dough, add extra water only if required.

You can cut coconut into small pieces and add, but I just added grated coconut.

Source: WhatsApp message

Just for FUN!

Be Careful! Don't try this. This is for FUN only!

Don’t waste your money on expensive treadmills.....

Just buy Rs.2/- surf packet and take a glass of water

Source: As received in WhatsApp from a friend