15 Uses of Vodka – Feel Vodka Other Than Drinking

1. To remove a bandage painlessly,
saturate the bandage with vodka. The stuff dissolves adhesive.
 
2. To clean the caulking around bathtubs and showers,
fill a trigger-spray bottle with vodka, spray the caulking,
let set five minutes and wash clean.
 
The alcohol in the vodka kills mold and mildew.
 
3. To clean your eyeglasses,
simply wipe the lenses with a soft, clean cloth dampened with vodka.
The alcohol in the vodka cleans the glass and kills germs.
 
4. Prolong the life of razors by filling a cup with vodka
and letting your safety razor blade
soak in the alcohol after shaving.
The vodka disinfects the blade and prevents rusting.
 
5. Spray vodka on wine stains,
scrub with a brush, and then blot dry.
 
6. Using a cotton ball, apply vodka to your face
as an astringent to cleanse the skin and tighten pores.
 
7. Add a jigger of vodka to a 12-ounce bottle of shampoo.
The alcohol cleanses the scalp,remo ves toxins from hair, and stimulates the growth of healthy hair.
 
8. Fill a sixteen-ounce trigger-spray bottle with vodka
and spray bees or wasps to kill them.

Vodka Brand - A Bottle

Vodka Brand - A Bottle

 
9 Pour one-half cup vodkaand one-half cup water into a Ziploc freezer bag
and freeze for a slushy, refreshing ice pack for aches,pain or black eyes.
 
10. Fill a clean, used mayonnaise jar with fresh ly packed lavender flowers,
fill the jar with vodka, seal the lid tightly
and set in the sun for three days.
Strain liquid through a coffee filter,
then apply the tincture to aches and pains.
 
11. To relieve a fever, use a washcloth
to rub vodka on your chest and back as a liniment.
 
12. To cure foot odor,
wash your feet with vodka.
 
13 Vodka will disinfect
and alleviate a jellyfish sting.
 
14. Pour vodka over an area affected with poison ivy
to remove the urushiol oil from your skin.
 
15. Swish a shot of vodka over an aching tooth.
Allow your gums to absorb some of the alcohol to numb the pain.

Bhail Poori Special – Indian Bhel Puri

Ingredients

250 gms. potatoes
½ cup of diced tomato
2-3 onions sliced (rough form)
1 cup of boondi (see note) or besan pakoray
1 cup of pre-boiled chick peas
1-2 green chilies – chopped.
1/2 cup of chopped fresh coriander (Dhaniya) leaves.
Papri (chips made of dough)
cornflakes
Salt according to taste
2 cup plain rice pops crispy (murmuray)
1-2 cup Sweet Imli chutney
1 kg. Yogurt whipped
Chaat masala as required.

Instructions

Boil potatoes till soft, peel and dice.
In a bowl combine the potato, tomato, sliced onion, fresh dhaniya, green chilies, and boondi and chick peas.

Keep the chutney and yogurt in separate bowls to be added according to taste.

In another bowl combine the papri and rice crispies. You can also add a handful of plain corn flakes to make it crunchier.

To serve, in a plate add the vegetable mixture. Top it with the dry ingredients mixture. Add yogurt, chutney, salt and chat masala according to taste.

NOTE: – to make the boondi mix about 3-4 table spoons of besan powder with water to make a paste which is neither too fluid nor too viscous. Add a dash of baking powder and keep aside for 10-15 minutes. Then heat oil for deep frying and when hot take a teaspoon and drop blobs of the besan mixture to form little balls. Remove as soon as they turn golden brown and put into a bowl of water. In a couple of minutes they will become soft. Remove from the water and squeeze out the excess water with your hand.

Serving: 6 to 8 persons

Cholay Chaat – Special Gujrati Style

Ingredients

2 15 Oz. Cans of Chick peas
1 Large Potato
2 tbs. fresh coriander (Dhaniya) leaves
1 green chilies
2 tbs. Chaat Masala
3 tbs. tamarind (Imli) Chutney
1/4 Medium Onion
1 Medium Tomato
Salt to taste

Instructions

Boil the potato until it’s soft.
Skin and cube.
Drain and wash the Chick Peas.
Dice the onion, tomato, green chilies and dhaniya leaves.
Add everything to a large bowl and mix thoroughly. You may want to add more chat masala/ imli chutney depending upon your taste.

Spicy Chicken Makhani – Hot Chiken Lunch

Ingredients

a) 4 -5 chicken breasts (skinned, cleaned, cubed)
1 tsp. chili (Lal Mirch) powder
1 tsp. lemon juice
1 tsp. butter
salt
b) Marinade:

2 tbs. yogurt
1 tbs. ginger (Adrak) finely crushed or paste
1 tbs. crushed garlic (Lehsan)
1 tsp red chili (Lal Mirch) powder
1 tsp mustard oil (or ½ tsp crushed Rai)
1 tsp lemon juice
1 tsp garam masala
1 tsp. salt

c) Makhani sauce:
½ tsp garam masala
2 tsp sugar
½ tsp chili (Lal Mirch) powder
400 g. tomato puree
1 tsp crushed ginger (Adrak)
1 tsp crushed garlic (Lehsan)
100 ml crème
1/2 tsp fenugreek (Methi) Leaves
500 grm. butter
2 green chilies
¼ tsp. salt

Instructions

1.  Add mixture of chili powder, lemon juice, and salt to chicken. Leave for 30 minutes.
2. Remove whey of yogurt (hang in muslin cloth 15 min or if using homemade Drain excess whey).
3. Mix chili powder, salt, Garlic (Lehsan), Ginger (Adrak),

White Chicken – Yogurt Plus – Yummy

Ingredients

1 Kg. chicken
6-7 tbs. yogurt
2 tsp ginger (Adrak) paste
2 tsp garlic (Lehsan) paste
½ tsp. salt (according to taste)
1 tsp chili (Lal Mirch) powder
½ tsp. garam masala powder
2-3 tbs. oil
2 lemon

Chiken Yogurt Plus - White Malai - Yummy

Chiken Yogurt Plus - White Malai - Yummy

 

Instructions

Mix all the spices together, coat the chicken pieces and leave to marinate for a few hours (3-4 at least).
Heat oil in pot. Add chicken and cook on high heat to dry water.
IT CAN ALSO BE BAKED IN AN OVEN AT 400*F
Serve with salad and naan.
Serving: 2 to 3 persons

Daal Maashs – Daal Maach – Dal Mash – Maash ki Daal

Ingredients

1 Cup Dal Maash (White Dal)
1 tsp. salt
6 Whole dried red chilies
7-8 black pepper (Kali Mirch)
1 tsp ginger (Adrak) slices (very thin)
½ tsp Garam Masala
1/4 Onion
4-5 small green chilies
2 tbs. fresh coriander (Dhaniya) leaves-chopped
1 pinch asafetida (Heeng)

Maash Kee Daal - Traditional Indian Food

Maash Kee Daal - Traditional Indian Food

Instructions

Soak the Dal in water for about an hour. Add the soaked Dal in a saucepan with 2 cups of water, red chilies, Black Peppercorn. (Kali Mirch), salt and Ginger (Adrak).
Cook this partially covered on low heat for about half an hour. Once the water has evaporated and the Dal is soft, sprinkle the garam masala on it.
In a frying pan sauté thin slices of the onion in a little oil until they’re brown add a pinch of Asafetida (Heeng). Add this (Baghar) to the Dal.
Garnish with slices of green chilies, Coriander (Dhaniya) leaves and lemon.
Serve with chapati (plain or buttered).
Serving: 2 to 3 persons.

Beaf Potato Curry – Aaloo Gosht – Daily Diet

Ingredients

1 Kg. Mutton
½ kg Potato -peeled and cut into pieces of 1 to 2 inches.
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) seeds powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies – chopped
1-2 Lemon

Beaf Potato Curry - Aaloo Gosht - Daily Diet

Beaf Potato Curry - Aaloo Gosht - Daily Diet

Instructions

Fry the onion in oil till brown. Remove the onion and grind.
Add haldi, dhaniya, mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat.
Garnish with fresh dhaniya, green chilies and lemon.
Serve with naan.
Serving: 6 – 8 persons

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