Chicken soup

Ingredients

1 teaspoon of vegetable oil
275 ml of low-fat milk
1 low-salt chicken stock cube dissolved in 575 ml of boiling water
pinch of salt if desired
pepper
1 finely chopped onion
2 medium size potatoes, cubed

Method

1. Heat the oil in a saucepan.
2. Add the finely chopped onion and fry for 1 minute.
3. Gradually stir in the stock and the milk with the salt and pepper.
4. To thicken, add the potatoes.
5. Bring to the boil and simmer for 15 minutes, keep stirring
until thickened.

Scrambled eggs

Serve with toast of your choice

Ingredients
3 eggs
10 ml of vegetable oil
pinch of salt if desired
pepper
40 ml of low-fat milk

Method

1. Break the eggs into a shallow bowl and beat well with a fork.
2. Heat the oil in a saucepan then add the milk, pepper and salt.
3. Add the beaten eggs and stir over a moderate heat until mixture
is thick and creamy.
4. Do not cook for too long or it will curdle.
5. Serve on hot toast.

Omelette

Serve with toast of your choice

Ingredients
4 eggs
1 dash of vegetable oil
pinch of salt if desired
pepper
1 small onion, finely chopped
20 ml of water or low-fat milk

Method

1. Heat the oil in a frying pan and fry the onion gently until it is cooked.
2. Beat the eggs into a bowl, add the water or milk, salt and pepper and
pour into the pan over the onion.
3. Spread the mixture around the frying pan and cook until the eggs are
set and come away from the edge of the frying pan.
4. Turn the omelette carefully to cook on the other side.

Poached eggs

Serve with toast and beans

Ingredients

3 eggs

10 ml of vinegar
pinch of salt if desired
pepper
250 ml water

Method
1. Put the water into a saucepan or frying pan, add the salt, pepper and
vinegar. Bring to the boil.
2. Break the eggs into the boiling salted water. Simmer gently until the
eggs are set (this takes about 2–3 minutes).
3. Serve with toast and beans.

INGREDIENTS OF MAKING KULFI FALUDA

⅓ cup faluda sev

½ tablespoon sabja seeds (faluda seeds)

4 kulfi

2 tablespoon rose syrup

A few chopped pistachios, almonds or cashews.

Instructions of making the delicious dessert

preparation for kulfi faluda

Soak the sabja seeds in enough water for 30 minutes.

once they swell, strain and keep aside. you can also refrigerate the soaked seeds.

prepare the faluda sev according to package instructions.

if cooking the faluda sev, then once cooked, rinse the cooked falooda sev in water. drain and keep them aside. let them cool completely.

making kulfi faluda

Add 1 tbsp sabja seeds in a bowl or serving plate.

add 1 to 1.5 tbsp faluda sev.

remove the kulfi from the moulds. slice them into 2 or 4 slices.

place each kulfi with its slices on top of the faluda and sabja seeds.

pour 1/2 tbsp of rose syrup. sprinkle the dry fruits.

serve kulfi faluda immediately.

Chef own plating you can simply add the kulfi on faluda and have it with the dry nuts on the top as a garnished.

Be yourself; Everyone else is already taken.

— Oscar Wilde.

This is the first post on my new blog. I’m just getting this new blog going, so stay tuned for more. Subscribe below to get notified when I post new updates.

This is an example post, originally published as part of Blogging University. Enroll in one of our ten programs, and start your blog right.

You’re going to publish a post today. Don’t worry about how your blog looks. Don’t worry if you haven’t given it a name yet, or you’re feeling overwhelmed. Just click the “New Post” button, and tell us why you’re here.

Why do this?

• Because it gives new readers context. What are you about? Why should they read your blog?
• Because it will help you focus you own ideas about your blog and what you’d like to do with it.

The post can be short or long, a personal intro to your life or a bloggy mission statement, a manifesto for the future or a simple outline of your the types of things you hope to publish.

To help you get started, here are a few questions:

• Why are you blogging publicly, rather than keeping a personal journal?
• What topics do you think you’ll write about?
• Who would you love to connect with via your blog?
• If you blog successfully throughout the next year, what would you hope to have accomplished?

You’re not locked into any of this; one of the wonderful things about blogs is how they constantly evolve as we learn, grow, and interact with one another — but it’s good to know where and why you started, and articulating your goals may just give you a few other post ideas.

Can’t think how to get started? Just write the first thing that pops into your head. Anne Lamott, author of a book on writing we love, says that you need to give yourself permission to write a “crappy first draft”. Anne makes a great point — just start writing, and worry about editing it later.

When you’re ready to publish, give your post three to five tags that describe your blog’s focus — writing, photography, fiction, parenting, food, cars, movies, sports, whatever. These tags will help others who care about your topics find you in the Reader. Make sure one of the tags is “zerotohero,” so other new bloggers can find you, too.