Dance Taglines

All the world’s a stage.
Art is not what you see, but what others see.
Ballet is like a sport, only harder.
Ballet never becomes easy. It becomes possible.
Be original.
Be so good they can’t ignore you.
Dance first. Think later. It’s the natural order.
Dance to express, not to impress.
Dance, Dance, Dance wherever you may be.
Dance, Dance, Otherwise we are lost.
Dance. Love. Sing. Live.
Dancers dream with their feet.
Dancing is like dreaming on your feet.
Dance with your heart.
Do it with passion or not at all.
Even if I can’t speak it, I can always dance.
I don’t think, I feel.
I need to dance.
If you fall, I’ll be there.
Just get up and dance.
Let’s go, get lost.
Life would be better if we wore more tutu’s.
Move over and let me dance.
Never give a sword to a man who can’t dance.
No standing, only dancing.
One more time, is always a lie.
Poetry is an echo asking a shadow to dance.
Those move easiest who have learned to dance.
What social life. I dance.
When you feel sad, Dance.
Without dance, what’s the point?

Dry Coconut Powder

Ingredients

  • 1 cup coconut grated
  • 2 tbsp bengal gram
  • 2 tbsp split black gram
  • 1 tbsp coriander seeds
  • 1 tsp fenugreek seeds
  • 1 tsp mustard
  • 1 tsp cumin seeds
  • one pinch of asafetida
  • 1 tbsp oil (just enough to fry the ingredients)
  • 6 to 8 red chilis or one tsp chilli powder
  • salt to taste

Method

  • Heat oil in a pan and fry all the ingredients (barring coconut) and allow them to cool
  • Grate and grind coconut or coconut and grind into fine powder
  • Powder the fried and cooled ingredients in to powder and mix it to the coconut powder

Methi Gota

Ingredients

  1. 1 cup chopped fenugreek
  2. 2.5 cup lentil flour (besan)
  3. 4 tbsp semolina (rava)
  4. 1/3 tsp turmeric powder
  5. 1/2 tsp chilli powder
  6. salt according to taste
  7. 1 tsp sugar (optional)
  8. 4 tsp yogurt
  9. 1/2 tsp baking soda
  10. 2 tbsp hot oil
  11. warm water
  12. Oil for frying

 

Method

  • Heat oil in pan on medium heat.
  • Mix fenugreek, lentil flour, semolina well.
  • Add spices like turmeric powder, chilli powder, salt, sugar, yogurt and mit it well.
  • Make proper consistency like dumbling with warm water.
  • Add baking soda and mix well.
  • Finally add hot oil and mix it with spoon.
  • With help of spoon , drop small dumblings into oil and turn the dumbling when it is golden brown.

Spongy Choco Cake

Ingredients

  1. 1 cup sifted cake flour
  2. 1/3 cup unsweetened cocoa powder
  3. 1/2 teaspoon baking powder
  4. 1 1/2 cups granulated sugar, divided
  5. 6 large eggs, separated
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon cream of tartar
  8. 1/4 cup water
  9. 1 1/2 teaspoons vanilla extract

 

Method

  • Heat oven to 375°.
  • Sift together the cake flour, cocoa, baking powder, and 1 cup of the sugar.
  • In a mixing bowl, beat the egg whites with salt and cream of tartar until stiff, but not dry. Gradually add the remaining 1/2 cup of sugar; beat until very stiff.
  • Whisk together the egg yolks, water, and vanilla; add to the dry mixture and beat just until blended. Gently fold the egg yolk mixture into the stiff egg white mixture.
  • Spoon into an ungreased 10-inch tube cake pan and bake for about 35 minutes. Cool in pan. Remove from the pan and top with the glaze of your choice or dust with powdered sugar.

Baking Substitutes

Substitute unsweetened baking chocolate:
Combine 3 tablespoons cocoa powder with 1 tablespoon of butter, margarine or vegetable oil. This will make the equivalent of 1 ounce of unsweetened baking chocolate.

Substitute semisweet Chocolate:
9 tablespoons cocoa, 7 tablespoons sugar, 3 tablespoons shortening. This will make the equivalent of 6 ounces of semisweet chocolate. Do not use in chocolate chip cookies as this is not in chip form.

Substitute sweet Baking Chocolate:
4 tablespoons + 2 teaspoons sugar, 4 tablespoons cocoa, 2 tablespoons + 2 teaspoons vegetable shortening.
Again, do not use in a chocolate chip type cookie as this is not in chip form. This will make the equivalent of 4 ounces of sweet baking chocolate.

Simple Syrup- Light Corn Syrup Substitute:
2 cups sugar
1 cup water

Instructions:

1. Combine ingredients.
2. Over medium heat, bring to full boil.
3. Boil for one minute, or until all sugar particles are dissolved.
4. Transfer mixture into airtight refrigerator container.
5. Use to replace corn syrup in recipes or to sweeten iced tea or other beverages

Substitute for Self-Raising flour:
For 1 cup self-raising flour substitute 1 cup all-purpose flour plus 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp baking soda.

Substitute for Cream of tartar:

  • Substitute the cream of tartar for an equal amount of lemon juice or vinegar. The amount for substitution should measure about 1/8 teaspoon per egg white.
  • Sweeten if needed– You may like to add a little sugar, but you don’t have to.
  • Try an alternative option– Try leaving the cream of tartar out completely. If you do this, just make sure you beat the egg whites thoroughly to create the wispy, frothy and airy texture needed for the recipe.

Self-rising whole wheat flour:

For one cup of flour add 1 to 1 1/2 teaspoons of baking powder and a pinch to 1/2 teaspoon of salt.

Sambaar Powder

Ingredients

  • 1 cup yellow lentil
  • ½ cup bengal gram
  • 1 ½ cups coriander seeds
  • ¼ cup fenugreek seeds
  • ¼ cup pepper
  • 1 tsp mustard seeds
  • 1 tbsp rice
  • 4-5 cups dry red chilis
  • 1 tsp asafetida
  • ¼ cup turmeric pieces
  • 1 cup grated dry coconut (optional)

Method

  • Dry roast all the ingredients separately, except coconut
  • Dry coconut should be roasted very lightly on a low flame
  • Cool and make into a fine powder
  • Store in an air tight container.
  • 5-6 1″ cinnamon pieces and few pepper corns can be added while roasting.

Puffed Bengal Gram Powder

Ingredients

  • 1 cup puffed bengalgram
  • 2 tsp chili powder
  • ½ tsp cumin seeds
  • 2 tbsp grated dry coconut
  • salt to taste
  • For Seasoning
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1-2 red chilis broken into bits
  • a pinch of asafetida
  • a few curry leaves

Method

  • Coarsely grind all the ingredients.
  • Heat oil in a pan and prepare the seasoning.
  • Allow it to cool and pour over the powder and mix thoroughly.
  • Store in an air tight container.
  • When ever required mix curds, prepare chutney and serve with chapatis, pooris or dosas.
  • Add 5-6 garlic flakes while grinding the ingredients. Do not add asafetida in the seasoning.

Rasam Powder

Ingredients

  • 1/2 cup yellow lentils
  • 10-12 red chilis
  • 1 tbsp black pepper
  • 1 tsp fenugreek seeds
  • 1 tbsp cumin seeds
  • 1/4 cup coriander seeds
  • a few dried curry leaves

Method

  • Dry roast all the ingredients and make in to a fine powder.
  • Store in an air tight container.
  • One teaspoon of rasam powder can be used to prepare 3-4 cups of rasam.

Sesame Seed Powder

Ingredients

  • 1 cup white sesame seeds
  • 10 red chilis broken into bits or 1 tsp red chilli powder
  • 1 tsp cumin seeds
  • salt to taste

Method

  • Roast one cup of sesame seeds in a frying pan
  • These seeds crackle while frying and the moment it stops it is an indication that they are roasted
  • Remove from flame and add the red chilli pieces along with cumin seeds and mix
  • Allow them to cool and powder in a dry grinder
  • The powder can be mixed with rice and half spoon clarified butter or cooking oil
  • This powder can also be used to add spice to plain curries made with bottle gourd, ribbed gourd, snake gourd, beans, ladies fingers and cabbage

Thali Peeth

Ingredients

  • 1 cup jwari flour
  • 1/2 cup gram flour(besan)
  • 1 onion chopped finely
  • 1/2 cup coriander leaves
  • 3 green chillies
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • salt to taste
  • 2 tbsp oil

Method

  • Mix all the above ingredients properly and knead dough.
  • Make small balls of the dough(as in chapati).
  • Take a damp cloth and put on the wooden/plastic/any platform.
  • Take one ball at a time and spread it with palm hitting slowly in round shape of about 2-3 inch in radius.
  • Now make about 5 holes in the flattened dough, widely spread.
  • Heat the tava(griddle)at medium flame.
  • Put the flattened dough on the tava upside down(i.e upper portion down).
  • Pour little oil through the holes.
  • Turn it upside down when cooked.
  • When both sides are cooked, serve it hot with ghee or white butter or curd/yoghurt or pickle.