Friday, 18 November 2016
Sunday, 17 April 2016
Cranberry Jam
source:google//
Ingredients
- Fresh Cranberries - 1 bag (8 oz)
- Water - 1 cup
- White Sugar - 1 cup
- Brown Sugar/ Jaggery - 2 cups
- Vineger/ Orange juice - 1/2 cup
- Cardomon powder - a pinch (optional)
Method
- Wash the cranberries and cook it in the microwave for 2 minutes. If you do not have microwave, bring the water to a boil and add the cranberries. When the cranberries skin pops and it is half cooked, remove from stove.
- Puree the cooked cranberries along with the water in a blender.
- In a pan, mix the remaining water, brown sugar, white sugar, vinegar/orange juice, cardomon powder and bring it to a boil.
- Add the cranberry puree and cook until it reaches the jam consitency.
Tips
- If you like cranberry pieces in the jam just omit steps 1 and 2. Add the fresh cranberries directly to the boiling syrup.
Oats Pancake Recipe or Oats Chilla
source:google//
INGREDIENTS
- 2 tbsp oats powder
- 1 tbsp gramflour(besan)
- ½ carrot grated
- ½ onion finely chopped
- ½ tsp turmeric powder
- Salt to taste
- ½ tsp coriander powder
- Black pepper to taste
- Water to make the batter
- Ghee
METHOD
- In a bowl take the onions and grated carrots.You can add veggies of your choice.
- Add the oats powder, gram flour and all the masala powders and make a dosa type batter.
- Let it rest for 10 minutes.
- Grease a nonstick tawa with ghee.
- The tawa should be heated well and then pour a ladle of the batter.
- Cook on low flame till both sides are done.
- Take out on a plate and serve with tomato ketchup or jam.
Peanut Butter Banana Sandwich
source:google//
Ingredients
- French Bread - 4 Slices
- Bananas - 2 (sliced into circles)
- Honey - 4 tbsp
- Peanut Butter - 4 tbsp
- Butter - as needed for toasting
Method
- Slice the bananas into circles and drizzle the honey over it. Gently toss it together.
- Apply peanut butter on one side of each bread slice and spread the banana mixture over it.
- Top it with the other slice of bread.
- Heat a griddle, add little butter and toast the sandwiches till both sides are brown and crispy.
Serving Suggestion
- Drizzle some honey over the sandwiches, top with some whipped cream, fresh berries and enjoy as a snack or meal.
FAT FREE AND SUGAR FREE CHOCOLATE PUDDING
Fat free sugar free chocolate pudding is best for all because it does not contain any sugar or fat so diabetic patients also taste it i think they deffinetly love it.
source:google//
INGREDIENTS
1. Brown sugar, ½ cup (I used 2/3 rd cup of Splenda to make this pudding as a sugar-free version)
2. Cornstarch, ¼ cup.
3. Instant coffee powder, 1 tablespoon.
4. Milk, 2 cups. (The book specified soy milk, I have used fat-free milk).
5. Bittersweet chocolate, 2 ounces, chopped. (I have used ¼ cup of cocoa powder).
6. Vanilla extract, 1 teaspoon.
7. Salt, a pinch.
8. Chopped walnuts, ¼ cup. (I have used walnuts here for its health benefits, since this pudding is free of any bad fats, I have named this pudding as a fat-free pudding, again this chocolate pudding can be transformed into a completely fat-free pudding by omitting the walnuts).
Kids Choco Melody Recipe
Kids Choco Melody Recipe
PREPARATION:
- Heat the milk in a pot and add the cocoa powder. Keep mixing until there are no lumps.
- Add the salt and Splenda and mix well. Mix the cornstarch with 2 tablespoons of water and add it to the pudding along with the vanilla extract.
- The pudding will start to thicken as soon as the cornstarch is added.
- Keep mixing under low heat for 2 more minutes, add the chopped walnuts, and switch off the stove.
- Once the pudding has cooled, transfer to serving bowls and chill it in the refrigerator by closing it with a plastic wrap to avoid any skimming.
OATS WHEAT RAVVA IDLY
source;google//
INGREDIENTS:
- Cracked wheat, 1 cup.
- Oats flour or oats bran, ½ cup. (To make oats flour, blend regular oats in a blend to a powder texture).
- Thick sour yogurt, 1 cup.
- Water, 2/3 cup or more depending upon batter thickness.
- Baking soda, 1/4 teaspoon.
- Salt, ½ teaspoon.
- Chopped cilantro, ¼ cup.
- Broken cashews.
For Oats Veg Upma
PREPARATION:
- Fry the cashews in a little oil until they turn golden brown. Mix wheat rava, oat bran, beaten curd, baking soda, salt, cashews, chopped cilantro with 2/3 cup of water.
- Add more water if needed until the desired consistency is reached. The batter should be just thick enough to pour into the molds.
- Pour the batter into regular idlis mould and steam for 10 minutes. Once cooled, remove from the mould and serve hot with any chutney or sambar.
Variation:
- Mustard seeds can be spluttered and added to the batter and fried channa dhal can also be added.
OATS VEGITABLE MASALA UPMA
OATS VEGETABLE UPMA FOR DIABETICS
Oats also best for diabetic patients.It controls sugar levels.
source:google//
INGREDIENTS:
- Rolled oats, 1 cup.
- Onion, medium size, 1.
- Roma tomato, 1.
- Green chilies, 2.
- Mixture of chopped vegetables like carrot, green beans, capsicum, cauliflower, green peas, 1 cup. (I have used red bell pepper, carrot, and green peas)
- Ginger-garlic paste, 1 teaspoon.
- Chili powder, 1 to ½ teaspoon depending upon preferred spice level.
- Mustard seeds, ½ teaspoon.
- Cinnamon, a small stick.
- Bay leaf, 1.
- Fennel seeds, ¼ teaspoon.
- Clove, 2.
- Curry leaves, 3-4.
- Chopped cilantro for garnishing.
- Salt as per taste.
PREPARATION:
- Dry roast the oats under low-to-medium flame for 5-7 minutes and let it cool.
- Chop the onion and tomato and slit the green chilies into 2.
- Heat a thick-bottomed pan with a tablespoon of oil. When the oil is hot,
- add the mustard seeds and let it splutter.
- Then add the cinnamon stick, bay leaf, cloves, and fennel seeds and fry for a few seconds.
- Add the chopped onions now and sauté for a few minutes until the onions are tender.
- Then add the chopped tomatoes along with the green chilies, curry leaves, and salt and keep sautéing until everything is well blended.
- Add the chopped mixed vegetables along with chili powder and keep frying under low flame for 2-3 minutes until the chili powder loses its raw smell.
- Add 2 cups of water now and let it come to a boil. Once the water starts to boil, reduce the flame and add the oats.
- Mix everything once and cook closed for10 minutes under low-to-medium flame. Do not stir in between, this helps the oats from getting too mushy.
- Garnish with chopped cilantro once the upma turns dry and the vegetables have been cooked and serve hot with pickle.
RAGI IDLY FOR DIABETICS
HOW TO MAKE RAGI IDLY
This is a totally diabetic-friendly recipe. Ragi or millet flour is a complex carbohydrate grain, which has a low glycemic index, meaning it raises the blood sugars slowly than compared to simple carbs (these are usually refined products made with sugars and all purpose flour). These are whole grains too hence very ideal for people who are watching their carbs or calorie intake
This is a totally diabetic-friendly recipe. Ragi or millet flour is a complex carbohydrate grain, which has a low glycemic index, meaning it raises the blood sugars slowly than compared to simple carbs (these are usually refined products made with sugars and all purpose flour). These are whole grains too hence very ideal for people who are watching their carbs or calorie intake
source:google//
INGREDIENTS:
- Ragi or millet flour, 2 cups.
- Urad dhal, 1 cup.
- Fenugreek seeds, 1 tsp.
- Salt as per taste.
PREPARATION:
- Wash the urad dhal well and soak it for half-an-hour along with the fenugreek seeds.
- Grind the dhal into smooth paste with a blender or grinder. When the dhal is well done,
- Add the millet flour and blend everything together to a smooth paste until the batter is fluffy.
- Add salt to the batter and mix everything well. Let it sit overnight or 6-7 hours to allow fermentation to take place. When the batter has risen to 1/3rd of its size, they are ready to be steamed.
- Pour them into idli moulds and let it steam for 5-7 minutes. Remove the hot idlis from the moulds and serve the idlis with chutney or sambar.
Saturday, 16 April 2016
RAGI MALT FOR DIABETICS
HOW TO PREPARE RAGI MALT
source:google//
Ingredients:
- Ragi flour, 2 tablespoons.
- Almond milk, 1 cup.
- Water 1-1/2 cups.
- Cardamom powder, 1/4 teaspoon.
- Any sweetener of choice like Stevia, coconut palm sugar or jaggery, 1-2 teaspoons, depending upon preferred sweetness level.
Millet Curd Rice For Weight Loss
Preparation:
- Start by boiling the almond milk and a cup of water along with the cardamom powder. Whisk the ragi flour along with 1/2 cup of water and slowly add this to the boiling almond milk and water. Cook the porridge on low flame until the porridge thickens to the desired consistency. If needed, more water can be added at this stage to make it a little runny. Add the sweetener now and serve hot with chopped nuts and dry fruits as garnish.
Millet Curd Rice
Little millet curd rice is another simple dish that can be prepared with little millet, which is also known as samai, chama or kutki. I already shared that Little Millet is a texture and taste that is very close to regular rice. So you can make any variety rice dish using little millet. If you enjoy the regular curd rice, I am sure you will relish this one too.
source:google//
Ingredients
- Little millet - 1 cup
- Water - 3 cups
- Plain curd - 3/4 cup
- Salt - to taste
- For Garnishing
- Coriander leaves (cilantro) - 2 tbsp (finely chopped)
- Pomegranate pearls/ Grated carrot/ Raw mango pieces - 2 tbsp (optional)
- For Tempering
- Oil - 2 tsp
- Mustard seeds - 1 tsp
- Urad dal - 1 tsp
- Dry red chili/green chili - 1
- Ginger - 1/2" piece (finely chopped)
- Curry leaves - few
Method
- Take the little millet, water and required salt in a pressure cooker. Cook it for 3 whistles. You can also cook using absorption method as I have described here.
- Once the pressure releases, mash the cooked millet partially with a ladle. It is easy to mash it up when it is still hot.
- Also, beat the curd in a separate bowl with a pinch of salt.
- Heat oil in a small pan and temper with mustard seeds, urad dal, dry red chili, chopped ginger and curry leaves.
- Add this seasoned oil to the beaten curd.
- Mix this curd along with the seasoning with the cooked millet. Add more curd or milk to adjust the consistency. Check for salt.
- Finally garnish with chopped cilantro and other ingredients that you have on hand. Make an interesting presentation and enjoy.
Serving Suggestion
- I enjoyed samai thayir sadam with some mango pickle. I am sure it will taste equally delicious with any type of pickle, vatrals or mor milagai. Its another dish suitable for hot summer days.
Chatpat Veg Salad
source://google//
Ingredients
- Cucumber - 1 (finely chopped)
- Tomato - 1 (finely chopped)
- Capsicum - 1/2 (finely chopped)
- Roasted and coarsely crushed peanuts - 2 tsp
- Lemon Juice - to taste
- Coriander Leaves - 1 tbsp (finely chopped)
- For Chatpata Masala
- Chaat Masala - a pinch
- Black Salt - a pinch
- Black pepper powder - a pinch
- Roasted cumin powder - a pinch
- Salt - a pinch
- Sugar - a pinch
Method
- Take a mixing bowl and add all the vegetables to it.
- Add all the spices and lemon juice. Mix together and adjust the spices according to your taste.
- Garnish with coriander leaves and serve as a healthy snack.
Variation
- You can add any vegetables like cabbage, carrots, beetroot etc. depending on what you have on hand
Oats Soup
HOW TO MAKE OATS SOUP:
Oats soup is one of the most easiest way of getting oats into your daily diet. It is simple to make with very few ingredients and can be served as a healthy meal with a slice of bread or as a satisfying appetizer. This soup is suited for people of all ages and for ailing patients.
source:google//
Ingredients
- Oats - 1 cup
- Onion - 1/2 (finely chopped)
- Green Chilly - 1 (finely chopped)
- Garlic - 1 clove (minced)
- Salt - to taste
- Pepper powder - a pinch
- Water- 1 cup
- Milk - 1 cup
- Oil - 2 tsp
- Cilantro - for garnish
Method
- Heat oil in a pan and saute the onions, green chilly and garlic till they begin to sweat.
- Now add the oats and fry along with it for 2 minutes.
- Add salt and water and let it come to a boil.
- Now add the milk and pepper powder to it and bring to a boil.
- Garnish the rich and creamy oats soup with cilantro or green onions. Serve piping hot with a slice of bread.
Variations
- You can add some finely chopped vegetables to the soup like carrots, green peas, etc.
- You can add garam masala or cumin powder to make the soup more flavourful.
Ragi Roti
source:google//
Ingredients For Ragi Roti:
- Ragi Flour - 1 cup
- Wheat Flour - 1/4 cup
- Potato 1 (boiled and mashed)
- Salt - to taste
- Oil - for making the rotis
Method
- Boil and mash one big potato.
- Take the mashed potato, flours and salt in a bowl.
- Mix it and knead it to form a stiff dough. The moisture from the potato will be enough to form the dough. Sprinkle few drops of water if needed.
- Let the dough rest for 5 minutes.
- Take a gooseberry sized portion of the dough and roll it out using dry wheat flour to about 6" diameter.
- Heat a tawa and cook the roti on both sides. Small brown spots appear on both sides as an indication that it is cooked. It will take about a minute on each side.
- Remove the ragi roti for tawa. Ragi roti is now ready to be served.
Kaju Katli
How to make Kaju Katli or Cashewnut Burfi:
source:google//
Ingredients needed:
- Cashew nuts - 1 cup and 6-7 cashews
- Sugar -1/2 cup
- Cardamom powder -1/4 tsp (optional)
- Saffron stands - 4-5 (optional)
- Water - 1/4 cup
- Ghee -2 tsp
Preparation
- First powder cashew nuts. This is an important step.
- Things to be noted while powdering
- See to it that the cashew nuts are dry. Do not powder it immediately after taking it from the refrigerator. Bring it to room temperature. I dried my cashew nuts well before powdering.
- Also while powdering, do not operate the mixie at a stretch as the cashews will ooze out oil and will become sticky.
- If you follow the 2 steps, you will get perfect cashew nut powder.(it should be a bit coarse)
- .Grease a plate with ghee and keep it aside.
Method
- in a non stick pan, add water and sugar. Boil until the sugar dissolves. When it starts boiling, add saffron strands, cardamon powder and cashew nut powder.
- Mix well and cook on low flames. Add 2 tsp ghee and cook till the mixture leaves the sides of the pan.
- The mixture should not stick to your hands.
- You should be able to make a soft ball out of it
- That is the correct stage to switch off the flame. Then put the mixture on a greased plate and flatten it with a spatula. I greased the flat surface of a cup and used it to smooth out the mixture or you can roll out thinly with a rolling pin.
- Cut into diamond shapes after it cools a little. Do not cut when it is hot. Also use a sharp knife for cutting.
Sabudana Kheer
source:google//
Ingredients Needed For Sabudana Kheer:
- Sago/Javarisi/sabudana - 1/3 cup
- Sugar - 1/4 -1/3 cup (depending on the sweetness you want)
- Milk - 5 cups
- Cashew nuts - 6-8 chopped
- Almonds - 5 (blanched and slivered*)
- Saffron - few strands
- Cardamom powder - 1/4 tsp
- Ghee - 1 tsp
Preparation
- Soak sabudana in just enough water to cover it for 1 hour. After that is should be fluffy and plump. Keep it aside.
- Heat a tsp of ghee and roast the nuts (cashews & almonds) and raisins separately.
- Soak saffron is a tbsp of milk.
Method
- In a heavy bottom pan/ kadai, boil milk. Simmer and let the milk reduce a little.
- Then add the soaked sabudana, simmer and cook till it is soft. Keep stirring now and then, so that the sago gets cooked evenly and does not stick together.
- Add saffron and sugar and cook till sugar dissolves on medium heat.
- Then add the nuts, raisins and cardamom powder. Mix well.
- Serve hot or cold.
- Now that it is festival season, enjoy preparing this delicious sabudana payasam.
Note:
- This kheer tends to thicken as it cools, you can add milk to get the desired consistency.
- blanched- Soak almonds in hot water for 1/2 an hour, remove the skin.
- slivered - cut it into small, thin, narrow pieces.
DOUBLE KA MEETA
Are you bored of preparing bread sandwich and bread toast out of bread, here is a very popular and delicious Hyderabadi dessert Double roti ka meeta Double roti means bread and meeta means sweet, hence the name double ka meeta.
source:foodviva//
INGREDIENTS FOR DOUBLE KA MEETA
- Bread - 9 slices
- Milk - 2 1/2 cups
- Sugar- 3/4 - 1 cup (as per your taste)
- Kesari color - a pinch (mix it with a little milk)
- Cardamom powder - 1/4 tsp
- Oil for frying
- Ghee - 1 tbsp for frying nuts
Nuts and dry fruits
- Raisins - 10
- Cashew nuts - few
- Pistachio - few
- Toasted almonds - few
How To Prepare Double Ka Meeta:
- Remove the edges of the bread, cut it diagonally and sun dry it or air dry it (under the fan) so that it does not absorb much oil.
- Deep fry the bread in oil until brown on low flames to prevent the bread from getting burnt. Keep it aside. Traditionally it is deep fried in ghee but I have used oil
- Fry raisins, cashew nuts in ghee separately. Keep it aside.
- Boil milk and add kesari color to it.
- Take t enough water to soak the sugar. Add cardamom powder and boil the sugar water. Prepare sugar syrup. The sugar syrup should neither be thin nor thick.
- Add the fried bread to the sugar syrup and cook for a few minutes.
- Then add milk, simmer and cook uncovered till it reaches a semi solid state. It should not be dry.
- Garnish with cashew nuts, pistachio, raisins and toasted almonds.
- Enjoy it warm or cold as it tastes great both ways. I prefer to have it warm.
Note:
- Both ilk and the sugar syrup should not be hot as there are chances of the milk curdling. So make sure, the milk is at room temperature while adding to the sugar syrup or the sugar syrup should be at room temperature
GAJAR HALWA
Gajar halwa is a traditional slow cooked recipe of carrot halwa with just carrots, milk, ghee, sugar and a few dry fruits.
source:youtube//
Ingredients (measuring cup used, 1 cup = 250 ml):
- 8 to 9 medium tender juicy carrots/gajar - yields approx 4 to 4.5 cups grated carrots
- 4 cups full fat organic milk
- 4 tbsp ghee/clarified butter
- 10 to 12 tbsp organic unrefined cane sugar or regular sugar or as required
- 20-25 whole cashews/kaju
- 5 to 6 green cardamom/chotti elachi, powdered finely in a mortar-pestle or about ⅓ tsp cardamom powder
- a pinch of saffron strands/kesar (optional)
- handful of golden raisins
How To Make The Recipe:
- rinse, peel and grate the carrots.
- in a kadai or deep thick bottomed pan combine milk and grated carrots.
- on a low to medium flame, bring the whole mixture to a boil and then simmer.
- while the mixture is simmering on a low flame, keep on stirring in between.
- the grated carrots will cook in the milk and the milk will start to reduce and evaporate.
- when the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
- stir well and continue to simmer and cook on a low flame.
- do keep on stirring the gajar halwa in between.
- towards the end, add the cashews, crushed saffron and raisins and simmer till all the milk is evaporated. switch off the burner.
- serve gajar halwa hot, warm or you can also serve it cold.
QURBANI KA MEETHA
source:zeenews//
QURBANI KA MEETHA INGREDIENTS:
- ½ Cup Dried Apricots
- 3 tbsp Sugar- As per taste
- 2 Crushed Green Cardamom( Elaichi)
- 1 tsp Lemon juice
FOR GARNISHING:
- Apricot kernels
- Slice of roasted and blanched Almonds and Pistachios
- 1 pinch Saffron threads optional
- 1 Edible Silver leaf (Warq) Optional
- ½ Cup Malai or Thick Cream or Wipped Cream
- In a deep bowl wash and add dried Apricots cover with water and soak overnight.
- Once the apricots is moist and swollen, remove apricots with a slotted spoon and then drain the apricots from the soaking liquid water aside.(The soaking syrup is used for preparing the meetha)
- Do not throw away the Apricot seed/pit crack the seed remove the (Apricot Kernels) for garnishing
- In a non-stick saucepan at a medium heat, Add soaking liquid and plump apricots.
- Allow to boil for 10- 15 minutes .
- Add sugar and stir until it has completely dissolves.
- At a low heat add few drops of lemon juice to prevent caramelisation , crush cardamom and saffron,
- Stir often to prevent burning,if required,sprinkle little water or milk to prevent from burning.
- Meanwhile crack the seed with a nutcracker to extract the nuts and blanch nuts in boiling water for 1 minute and remove the skin and keep aside
- Then mash apricots with spoon occasionally, Do not cook on a high heat,
- stir occasionally until apricots are soft and pulpy and mushy if needed add water or milk.
- Remove from the heat when it reaches the desired thick consistency or into thick Compote.
- Allow Qubani to cool.
- Garnish with apricot kernels, Almonds and Pistachios and with Malai or Wiped Cream or custard
MUSHROOM FRIED RICE
source:honey//
Mushroom Fried Rice Ingredients: (measuring cup used, 1 cup = 250 ml):
- 1 cup or 1.25 cups basmati or long grained rice
- 200-250 gms white button mushrooms
- 2-3 garlic cloves - finely chopped
- 1 medium onion or 2-3 spring onions, chopped finely
- ¾ to 1 tbsp chopped celery
- 1 tbsp naturally fermented soy sauce
- 2 to 3 tbsp oil
- salt and black pepper as required
How To Make Mushroom Fried Rice:
- first rinse the rice till the water runs clear of the starch.
- then cook the rice in 5 cups of water with a few drops of oil and some salt. the rice should be cooked al dente or just cooked.
- don't cook the rice till it becomes mushy or too soft. drain the rice in a colander and keep aside.
- after the initial steam passes from the rice, cover the colander with a lid.
- let the rice cool completely before you add it to the mushrooms.
- heat oil in a wok or kadai. add the garlic and onions first and stir fry for 2 mins on a high flame.
- then add the chopped mushrooms and stir fry for 5-6 mins or more on a high flame till the mushrooms begins to get lightly browned from the edges.
- first the whole mixture will become watery as mushrooms will release water and slowly slowly the water will evaporate and you will see oil floating in the mixture.
- when the mushrooms start to become lightly browned, then add the celery and stir fry for a minute.
- add soy sauce, black pepper and salt.
- stir and then add the rice. stir gently but briskly. stir fry the rice for 2-3 minutes.
- serve the mushroom fried rice hot garnished with celery or spring onion greens with a side indo chinese vegetable dish like veg balls in hot garlic sauce, sweet and sour vegetables, veg manchurian.
BABY CORN MANCHURIAN
Baby corn manchurian recipe - an excellent starter of fried batter coated baby corn stir fried in a spicy, sweet chinese sauce.
source:sailusfood//
Ingredients For BabyCorn Manchurian:
- (measuring cup used, 1 cup = 250 ml)
- for making the batter:
- 1 packet of babycorn
- 1 small capsicum/green bell pepper - julienned or chopped (optional)
- 2 tbsp cornflour/corn starch
- 4 tbsp all purpose flour/maida
- ½ tsp ginger garlic paste (optional)
- ½ tsp black pepper powder or crushed black pepper
- water as required
- salt as required
- oil for shallow frying the babycorn
For The Manchurian Sause:
- 2 spring onions, chopped - reserve some greens for garnishing
- 1 small onion, finely chopped
- 1 green chili, finely chopped
- ½ inch ginger, finely chopped
- 4-5 garlic, finely chopped
- 1 tbsp soy sauce
- 1 tbsp tomato sauce
- ½ tsp black pepper powder or crushed black pepper
- ½ tsp red chilli powder
- ½ tbsp finely chopped celery
- 2 tbsp sunflower oil or sesame oil
- salt and sugar as required
How To Make BabyCorn Manchurian:
preparing the batter:
- rinse the baby corn in water.
- chop them if they are slightly big.
- in a bowl mix all the dry ingredients listed under the batter ingredients except for baby corn and oil.
- add water and make a thick batter.
- dip the baby corn in the batter and coat them evenly.
- shallow fry the baby corn till they are golden brown and crisp.
preparing the sauce:
- heat oil in a wok or kadai.
- add the spring onions and stir fry till they become transparent.
- add the ginger, garlic, green chilies and celery.
- stir fry for a minute.
- now add the soy sauce & tomato sauce.
- stir and mix well.
- add the fried baby corn.
- stir and season with salt, sugar, pepper & red chilli powder.
- stir again till the sauce coats the baby corn evenly.
- serve baby corn manchurian hot garnished with spring onion greens.
VEG NOODELS
source;azooda//
Veg Noodels Ingredients:
- (measuring cup used, 1 cup = 250 ml):
- 125 to 150 gms chinese noodles
- 1 medium carrot/gajar, julienned
- 2-3 medium spring onions/hara pyaaz, finely chopped
- 8-10 french beans, thinly sliced diagonally or finely chopped
- 1 small to medium capsicum/green bell pepper, julienned or finely chopped
- 2-3 garlic cloves/lahsun, finely chopped
- ½ inch ginger/adrak, finely chopped
- 1 to 2 tsp soy sauce or as required
- 1 tsp finely chopped celery or 1 tsp chopped coriander (both of them have different flavors. celery will give a more chinese flavor and coriander will give an indianised taste)
- 2 tbsp oil
- salt and freshly powdered black pepper as required
How To Make Veg Noodels Recipe:
- first heat enough water in a pan with salt and few drops of oil.
- when the water comes to a boil, add the noodles.
- stir and allow to cook the noodles till they are just cooked or al dente.
- whilst the noodles are cooking, prepare the veggies.
- once the noodles are cooked well, drain them in a colander or sieve.
- then rinse the noodles in fresh water by placing the colander or sieve under fresh tap water.
- drain & keep aside.
- heat oil in a wok or pan.
- first add the garlic and ginger and stir fry on medium flame for some seconds.
- increase the flame to high & add the chopped spring onions.
- keep on stirring continuously and stir fry the onions till they become translucent.
- add the veggies - carrots, capsicum and french beans.
- continue to toss & stir fry on a high flame till the veggies are almost cooked.
- use a pan with handles as its better to lift it while tossing.
- you can also decrease the flame if the heat becomes too much too handle and then stir fry the veggies on a medium flame.
- some crunch should be there in the vegetables, so don't cook the vegetables till they become completely soft.
- add the soy sauce, celery, salt and pepper. stir and then add the noodles.
- keep on tossing and stirring till the veggies are mixed well with the noodles for minute or two. switch off the fire.
- check the taste and add more salt, black pepper or soy sauce if required.
- serve the veg noodles steaming hot as it is or with some black bean sauce or tomato sauce.
- you can also serve the noodles with veg manchurian or veg balls in hot garlic sauce.
SCHEZWAN CHICKEN FRIED RICE
google:source//
Ingredients For Schezwan Chicken Fried Rice:
- Basmati rice - 2 cups
- Boneless chicken -300 g
- Carrot, French beans chopped - ½ cup
- Spring onions chopped - ½ cup
- Egg - 1
- Oil - 2 tbsp
- Grated ginger garlic - 2 tsp
- Red chilly -2
- Sugar - ½ tsp
- Schezwan sauce - 1 tbsp
- Soya sauce - 1 tsp
- Tomato ketchup -1 tsp
- Pepper pwd - ½ tsp
- Salt to taste
SCHEZWAN CHICKEN FRIED RICE PREPARATION:
- Wash and cook the basmati rice by adding little salt.
- Drain the excess water and set the rice aside.
- Slice the boneless chicken to small pieces.
- Also finely chop the veggies carrot, French beans, spring onions and keep ready.
- Beat egg with salt and pepper pwd in a small bowl.
- Heat oil in a non-stick pan.
- Add the beaten egg and scramble in medium flame.
- Keep the scrambled egg aside.
- Add 2 tbsp of oil in the same pan.
- Add finely grated ginger and garlic.
- Saute for few seconds.
- Add red chillies and white portion of spring onions.
- Toss good.
- Add sliced chicken pieces, salt and give a stir.
- Sprinkle water and cook the chicken covered.
- Once the chicken is done, add the veggies with a pinch of sugar.
- Cook the veggies in medium flame with constant stirring.
- Take care the veggies should retain their crunchiness and not cooked completely.
- Its time to add schezwan sauce ( click here to view the homemade schezwan sauce recipe) soya sauce and tomato ketchup.
- Mix well with the veggies and cook for 2 mins.
- Now add the scrambled egg and mix.
- Add the cooked basmati rice and fluff gently.
- Season with pepper and salt (if required)
- Keep the flame in high and toss the rice for 2 mins.
- 2Turn off flame.
- Sprinkle finely chopped green onions.
- Sooper hot and spicy Schezwan chicken fried rice is ready.
- Serve hot with any gravy or manchurian.
CHINESE CHICKEN 65
Chicken 65 is the delicious Chinese dish, here boneless chicken thighs are cooked in the vegetables and flavoured with the yoghurt and fresh Indian spices.
source;google//
Chinese Chicken 65 Ingredients:
- 400 gm chicken pieces (boneless and skinless)
- 1 onion sliced / chopped
- 2 tbsp cornflour
- 8-10 cloves garlic minced
- 1/2 inch ginger chopped
- 4 green chillies chopped
- 3-4 curry leaves
- 1/2 tsp cumin seeds
- 1/2 tsp pepper powder
- 1/2 tsp red chilli paste
- 1 tbsp tomato ketchup
- 1/2 tsp soy sauce
- 1/2 tsp vinegar
- 2 tbsp thick yogurt (curd, dahi)
- 2 tsp olive oil
- Vegetable oil to deep fry
- Salt to taste
How to make Chinese Chicken 65:
- Combine the yogurt, salt, cornflour, pepper powder and vinegar.
- Mix well and add chicken pieces.
- Coat the chicken well into the mixture and keep aside for 20-25 minutes.
- Deep fry the chicken pieces into hot vegetable oil till they turn into nice golden color.
- Heat the olive oil in a non-stick pan.
- Add curry leaves and cumin seeds.
- When the seeds starts crackling then add green chillies, minced garlic and chopped ginger.
- Mix well and saute just for few seconds.
- Add fried chicken and quickly toss with salt, red chilli paste and tomato ketchup.
- Cook on medium high heat for 2 minutes.
- Now add soy sauce and cook for 2 more minutes.
- Serve as a delicious Chinese starter.
BUTTER CHICKEN RECIPE
Butter Chicken is probably one of the most popular Indian chicken recipes liked by all for its mild flavour and deliciously rich gravy. I wouldn’t be surprised if this is the most popular dish in Indian restaurants and so, this is a restaurant-style Butter Chicken Recipe
source;google//
INGREDIENTS FOR BUTTER CHICKEN:
- 250 gm of boneless chicken, cubed
- 2 onions, minced
- 1 tomato, pureed
- 1 tbsp of tomato paste or sauce
- 1 tbsp of butter, ghee, or oil
- 1 tsp of minced garlic
- 1 tsp of minced ginger
- 2 tsp of coriander powder
- 1 tsp of chilli powder (use Kashmiri chilli powder for better results)
- 1 tsp of garam masala or chicken masala
- 1 large pinch of kasuri methi / dried fenugreek leaves
- 1 cup of milk
- 3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts)
- 1-2 tsp salt (adjust to taste)
- ¼ tsp of turmeric powder
BUTTER CHICKEN PREPARATION:
- 1 small bunch of coriander leaves / cilantro, for ganish.
- Heat the butter in a pan and add the minced onions. Fry until golden brown
- Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant
- Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly
- Thrown in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim
- When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage
- When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don't boil
- Adjust salt, garnish with the coriander leaves, and remove from fire
- Serve hot with tawa naan, vegetable pulao, or jeera rice
PUNJABI KADAI CHICKEN
Kadai Chicken is a very famous non-veg delight in restaurants. This spicy & yummy North Indian recipe tastes juicy with distinct flavor of bell pepper.
source:google//
INGREDIENTS FOR KADAI CHICKEN:
- Chicken - 1/2 kg
- To marinate:
- Red chilly pwd - 2 tsp
- Turmeric pwd - ½ tsp
- Ginger garlic paste - 1 tsp
- Lemon juice - 1 tbsp
- Salt - ½ tsp
- To prepare Gravy:
- Oil - 3 to 4 tbsp
- Bay leaf - 1
- Cardamom - 2
- Cloves - 4
- Cinnamon - 1
- Star anise - 1
- Onion - 2
- Ginger garlic paste - 1 tsp
- Coriander pwd - 1 ½ tsp
- Cumin pwd - ½ tsp
- Tomato - 2
- Red chilly pwd - 2 tsp
- Chopped capsicum - ¼ cup
- Coriander leaves
- Salt to taste
PREPARATION OF KADAI CHICKEN:
- Prepare marinade with the ingredients given above.
- Add chicken and mix well in the marinade.
- Marinate for 30 minutes.
- Heat oil in a thick bottomed wok /kadai.
- Add whole garam masala spices.
- Sauté till it crackles.
- Add finely chopped onion.
- Fry till onion turns light brown.
- Add ginger garlic paste and sauté till raw smell disappears. ( approx 1 min )
- Add coriander pwd and cumin pwd.
- Sauté further for 2 mins.
- Mash tomatoes and add it.
- Mix well and cook closed for 2 mins.
- Once the oil separates out, add red chilly pwd, cook till the masala thickens.
- Combine and add marinated chicken pieces.
- Mix properly in medium flame, so that all the pieces are coated well in the gravy.
- Add 1 ½ cup water, cover and cook for 10 mins.
- Stir in between.
- Cook for another 5 to 7 mins.
- Once the chicken is three-fourth done, add chopped capsicum / bell pepper, garam masala & salt.
- Stir well and cook for another 5 to10 mins in low flame. ( till the chicken is completely cooked .
- Turn off flame and sprinkle freshly chopped coriander leaves.
- Yummy Kadai Chicken is ready.
- his tastes great with roti / plain rice / chapathi or with paratha.
ALOO MATTER PANEER RECIPE
source:google//
Ingredients For Aloo Matter Paneer:
- 3 large potatoes, raw, cut into cubes (aloo)
- 1 cup peas (matar)
- 1⁄2 cup paneer cheese (optional)
- 2 tablespoons vegetable oil
- 2 medium onions, chopped
- 1 inch fresh ginger, peeled and minced
- 4 garlic cloves, peeled and minced
- 1 green chili pepper, minced (adjust for preference on spiciness)
- 2 tomatoes, chopped
- 2 teaspoons salt
- 1 teaspoon turmeric powder
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon red chili powder
- 2 teaspoons garam masala
- 1 cup water
- 2 tablespoons cilantro (to garnish, coriander)
Preparation of Aloo Matter Paneer:
- Heat oil in pressure cooker if you have one. If not, any pot/pan will do.
- Add onions and stir constantly until slightly brown.
- Add garlic and ginger to onions and stir constantly until mixture is brown.
- Add tomatoes and green chili to mixture and stir constantly for 3-5 minutes (if you find the mixture sticking to the pan, add a few tablespoons of water).
- Add salt, turmeric, black pepper, paprika, red chili, and garam masala, stir for 30 seconds.
- Add potatoes and peas (and paneer, if using) and stir for 2 minutes.
- Add cup of water and stir until water mixed in
- Close pressure cooker and cook for 1 whistle, take off burner, release pressure (or cover pot/pan and cook for 10-15 minutes (until potatoes cooked), stirring occasionally to prevent food from sticking to bottom of pot/pan).
- Garnish with cilantro (coriander).
- Serve hot with basmati rice or roti and cucumber raita. Enjoy!
KADAI PANEER RECIPE
Kadai Paneer is very famous dish in north india.It is a rich delicious food we can take with any rice items and india bread.
source:google//
Kadai Paneer Ingredients:
- 250 to 300 gms paneer/cottage cheese/0.55 to 0.66 lb of cottage cheese
- 1 small to medium capsicum/green bell pepper/0.22 lb bell pepper, julienned
- 1.5 inch ginger, chopped + 7-8 medium sized garlic, chopped, crushed in a mortar-pestle to a fine paste.
- 1 to 2 green chilies, chopped
- 2 medium sized onions, 100 gms/0.22 lb onions, finely chopped
- 7 medium to large tomatoes, 500 to 550 gms tomatoes/1.21 lb (2 tomatoes, finely chopped and 5 tomatoes, pureed in a blender)
- ¾ to 1 tsp garam masala powder
- ½ tbsp crushed kasuri methi/dry fenugreek leaves
- ½ to ¾ cup water
- 2 tbsp cream (optional)
- 2 to 3 tbsp oil or ghee or butter
- a few chopped coriander leaves for garnish
- salt as required
For the kadai masala:
- 5 tsp coriander seeds
- 4 to 5 dry kashmiri red chilies, if using any other variety of dry red chilies, then reduce to 2 to 4 depending on the heat and pungency of the chilies
Kadai Paneer Preparation:
- first roast the coriander and dry kashmiri red chilies in a pan on a low flame till aromatic.
- when the spices cool, grind both of them in a grinder to a semi fine powder. keep aside.
- finely chop the onions. julienne (cut into very thin strips) the capscium/green bell pepper.
- finely chop 2 tomatoes. roughly chop 5 tomatoes and add them to the blender. make a puree of the tomatoes. keep the tomato puree aside.
- crush the ginger-garlic to a fine paste in a mortar-pestle.
- in a pan heat oil or ghee or butter. then add the ginger-garlic paste and saute till their raw aroma disappears.
- then add the chopped onions and saute till transparent.
- add the ground coriander and kashmiri red chilli powder that we made. also add green chilies.
- stir well and saute for few seconds. add the tomatoes and saute for 2 to 3 mins. then add tomato puree.
- stir well and continue to saute till you see oil leaving the sides. about 9 to 10 mins on a low flame.
- add the capsicum/green bell pepper julienne. stir and simmer for 2 to 3 minutes on a low to medium flame.
- add water and salt and continue to simmer for some 7 to 8 minutes.
- later add crushed kasuri methi/dry fenugreek leaves and garam masala powder and stir.
- add the paneer cubes or slices. stir gently. cook the paneer for about 2 to 3 mins.
- you can also 2 tbsp of cream toward the end. just stir the cream gently in the gravy.
- garnish with chopped coriander leaves and serve kadai paneer gravy with rotis, naan, steamed rice or jeera rice.
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