September 15, 2014

Navratan Korma Recipe

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Navratan Korma Recipe from varsha's recipes"This is a very delicious Indian navratan korma recipe, a rich combination of vegetables with cashew-nuts and raisins. Its very popular mughlai dish, and easy to make."


Serves: 6
Making time: 45 minutes

 

 

 

 Ingredients:

2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashew-nuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
1 large onion
1/4 cup coconut shredded
3 green chillies

Directions:

1. Grind the all masalas, onion and green chillies, separately.
2. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
3. Add butter to ghee and heat, add the onion, green chillies, coconut and fry for 2 minutes. Add the masala (cuminseeds, khushkus, and cardamoms) and salt and fry 2 more minutes.
4. Add the carrots and peas, mix together curd and cream and add to gravy. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
5. Garnish with grated cheese ,coriander and chopped cherries. Serve hot with naan, roti or paratha.
September 14, 2014

Chilli Chicken Recipe

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"A delicious chilli chicken recipe made by easy steps with common ingredients. The wonderful flavors of China have made it into the hearts a many world-wide. Along with the spice and the tender and juicy Chicken, enjoy this amazing dish."

Chilli Chicken Recipe

Serves: 4
cooking time: 40 min

Ingredients:

4 skinless chicken breasts
1/4 cup sweet chilli sauce
Juice of 1 lemon
2 tsp grated fresh ginger
2 cloves garlic, crushed
2 tbs chopped fresh coriander
Vegetable oil for frying
2 tsp cornflour
2 tsp green chillies, sliced
2 onion, chopped
1 capsicum, chopped
1 cup chicken stock
For serving:
Steamed rice
Chopped fresh coriander or parsley

Directions:

1. Cut the chicken breasts into slices, approximately 1 inch (2. 5cm) wide, and place in an oven dish.
2. Combine the sweet chilli sauce, lemon juice, ginger, garlic and coriander, and pour the mixture over the chicken. Cover and leave to marinate for 10 minutes.
3. Remove the chicken from the dish and reserve the marinade.
4. Heat a small amount of oil in a frying pan over a medium heat, and cook the chicken pieces for about 5 minutes or until browned all over and cooked through thoroughly.
5. Heat some oil (you can use the same oil, which is used for frying chicken pieces) in a deep pan. Add chopped onion, capsicum & salt. When it becomes soft (onion doesn't have to change colour), add the sauce mixture (blend the cornflour with the stock). Bring the mixture to the boil, Add fried chicken pieces, mix well. Cover & cook till the sauce is reduced & chicken pieces are coated well with the sauce.
6. Serve the dish steamed rice, and sprinkled with chopped coriander or parsley.
September 14, 2014

Chicken Biryani Recipe

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"Learn how to make a perfect chicken biryani in easy steps. Chicken Biryani is a delicious main course Chicken and Rice dish. It is cooked over slow heat. Chicken Biryani is a popular dish all over India. "

Chicken Biryani Recipe

Serves: 4 to 6
Prep time: 20 min
cooking time: 30 min

Ingredients:

For the chicken marinade:
1 lb (500g) boneless chicken meat diced and marinated for 20 minutes in the following:
5 oz ( 1 50g) natural yoghurt
2 cloves garlic. chopped
1/2 tsp chilli powder
1 tsp cumin
1 tsp cinnamon
2 tsp grated fresh ginger
For the rice:
2 large onions. chopped
4 cloves garlic. chopped
1 tbs oil
1 tsp turmeric
1 tsp Garam Masala
1/2 tsp ground cardamom
4 whole cloves
2 bay leaves
1/2 tsp salt
1½ cups basmati rice
2 cups chicken stock

Directions:

1. Combine all the marinade ingredients into a bowl, and stir in the chicken. Set aside to marinate while you prepare the rest of the dish.
2. Heat the oil in a large saucepan and gently fry the onions and garlic until soft.
3. Add all of the spices, bay leaves and the marinated chicken to the saucepan and stir until the chicken is browned.
4. Stir in the rice and stock and leave to simmer on a low heat with the lid on. Cook without stirring for 25 minutes, then check to see if the rice is cooked. If it is not cooked completely give it a quick stir then replace the lid and leave to cook for a further 5 minutes.
5. When the rice is tender, fluff up the mixture with a fork and then serve.
September 14, 2014

Baked Chicken Thighs Recipe

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"A delicious Chicken Thigh recipe which will soon become a family favorite. Serve the chicken and sauce in bowls or on deep plates with fresh crusty bread for a filling lunch, or with mashed potato or rice and steamed green vegetables for a hearty dinner. Its very tasty and easy. try it!"

Baked Chicken Thighs Recipe

Serves: 4
cooking time: 30 min

Ingredients:

8 chicken thighs, excess fat removed
2 tsp chicken stock powder
4 oz ( 1 2 5g) sun dried tomato pesto
2 cups homemade chicken stock or a good quality chilled chicken stock
1 cup white wine
2 medium onions, chopped
1 cup celery, cut diagonally

Directions:

1. Preheat the oven to 400 degrees F (200 degrees C)
2. Wash the chicken thighs and pat dry. Flatten each piece out and sprinkle some of the chicken stock powder over each piece.
3. Spread 3 to 4 teaspoons of tomato pesto on to each chicken thigh, then roll up to contain the filling.
4. Place in a baking dish and pour chicken stock and wine over the rolled chicken thighs.
5. Sprinkle the onions and celery around the chicken and bake in the oven for 15 minutes.Then spoon the liquid all over the chicken and continue to cook for a further 10 minutes.
6. Remove from the oven, cover, and let it rest for 10 minutes. Check the seasoning, then serve.
September 13, 2014

Artichoke Pizza Recipe

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"Make the delicious best Artichoke Heart, tomatoes and mozzarella Cheese Pizza with this easy recipe. Its quick & easy and very tasty and healthy recipe for kids."

Artichoke Pizza Recipe


Serves: 4
Prep time: 15 minutes
Rising time: 1½ hours–6 hours
Cooking time: 20 minutes

Ingredients:

FOR THE DOUGH
4 cups (500 g) all-purpose flour
1½ cups (350 ml) lukewarm water
1½ tbsp. (20 ml) extra-virgin olive oil
1½ tsp. (4 g) active dry yeast for 2-hour rising time, or 3/4 tsp. (2 g) for 6-hour rising time
2 tsp. (12 g) salt

FOR THE TOPPING
16-oz. can peeled tomatoes, crushed by hand
14 oz. (400 g) fresh mozzarella cheese, sliced
15 artichoke hearts in oil

Directions:

1. Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well. 
2. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form,
then add the oil and salt. Knead the dough until smooth and elastic. Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.
3. Grease a 12-inch round pizza pan with oil. Transfer the dough to the pan and, using your fingertips, spread the dough to cover the bottom of the pan.
4. If you used 1½ tsp. yeast, let the dough rise for about 40 minutes. If you used 3/4 tsp., cover the dough with a sheet of lightly oiled plastic wrap and refrigerate for at least 5 hours. The dough will rise well in the refrigerator, becoming light and fragrant. When the dough has risen, spread the tomatoes over the surface, then arrange the mozzarella and the artichoke hearts (all at room temperature) on top. Let the dough rise for another 40 minutes. Bake in the oven at 425°F
(220°C) for 20 minutes, or until the crust is golden brown.
September 13, 2014

Italian Picnic Sandwich Recipe

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"WITH JUST THREE CORE INGREDIENTS—prosciutto, arugula, and balsamic vinegar—this is our family’s favorite quick fix for a picnic. Prosciutto is dry-cured Italian ham that is packed with flavor, so a little goes a long way in a sandwich. The arugula, brightened up with the addition of balsamic vinegar, adds a dose of beta-carotene and vitamin C to the mix. If tomatoes are in season, tucking a few slices in the center makes a nice addition. Its great recipe for kids."

Italian Picnic Sandwich For Kids

Ingredients:

2 thin slices prosciutto
One 4-inch piece baguette, preferably whole-wheat, sliced in half horizontally
2/3 cup loosely packed baby arugula
1 teaspoon balsamic vinegar
1 teaspoon extra-virgin olive oil

Directions:

1. Pile the prosciutto on the bottom half of the baguette.
2. In a small bowl, toss the arugula with the balsamic vinegar and olive oil. Pile the arugula on top of the prosciutto and drizzle any dressing remaining over it. Top with the remaining baguette half.
3. Wrap well or store in a snug container.

MAKE-AHEAD NOTES: can be made a day ahead and stored in the refrigerator, but best made the morning before school
September 11, 2014

Vegetable Rice Pilaf

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A pilaf is a rice dish in which the rice is first lightly browned by cooking it with onions in oil or butter, and then adding in fragrant spices and vegetables. Traditionally in India, this dish uses clarified butter (ghee), but I use vegetable oil instead since it is healthier and easily available. You could describe this dish as the Indian version of vegetarian fried rice. I include edamame (green soy beans) in this dish to add protein to this dish. You may eat this one-pot meal rice dish by itself or you may mix in some plain yogurt.

Vegetable Rice Pilaf
Serves 3 to 4
Prep time: 10 minutes
Cook time: 25 minutes + 5 minutes to rest

Ingredients:

1 cup (180 g) uncooked white Basmati rice
4 tablespoons vegetable oil
1 small onion, thinly sliced into half-moons
3 cloves
6 black peppercorns
1 in (2.5-cm) cinnamon stick
1 teaspoon cumin seeds
1 dried bay leaf
3 whole green cardamom pods
½ cup (75 g) green edamame beans or ½ cup (60 g) green beans, fresh or frozen
1½ cups (150 g) fresh or frozen bite-size cauliflower florets
1½ cups (75 g) fresh or frozen bite-size broccoli florets
1 medium russet potato (about ½ lb/225 g), peeled and cut into ½ in (1.25 cm) cubes
2 medium carrots, peeled and cut into matchsticks
2 cups (500 ml) water
1¾ teaspoons salt

Directions:

1. Place the rice in a small bowl. Rinse three or four times by repeatedly filling the bowl with cold water and carefully draining off the water. Try to get the water as clear as you can. Pour the rice into a large sieve to drain.
2. Pour the oil into a large saucepan and place it over medium heat. When the oil is heated, add the onion, cloves, peppercorns, cinnamon stick, cumin seeds, and bay leaf. Open the cardamom pods and add the seeds and the pods. Sauté until the onion is browned and the edges just start to crisp, stirring frequently, about 8 minutes.
3. Add the edamame (or green peas), cauliflower, broccoli, potato, and carrot. Cover the saucepan and cook for 2 minutes, stirring occasionally.
4. Add the rice. Stir thoroughly. Add the water and salt. Stir to combine. Bring to a rolling boil over high heat.
5.Stir and reduce the heat to low. Cover the saucepan. Simmer undisturbed until the water is completely absorbed and you do not see any more water on the bottom of the saucepan if you insert a spoon through the rice, about 10 minutes.
6. Turn off the heat. Let rest, covered, for 5 minutes on the warm stove. Keep covered until ready to serve or let cool to room temperature and refrigerate or freeze. Before serving, gently fluff the rice with a fork to mix the vegetables. Leave in the whole spices in for presentation.
September 11, 2014

Mango Ice Cream Recipe

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"Mangoes are the quintessential fruit of India. They come in many different varieties, shapes, colors and sizes, and are enjoyed in many different ways from chutneys, drinks, ice cream, and of course eaten as a fresh fruit. Mangoes make a wonderful Indian ice cream. Indian ice cream is not churned during freezing resulting in a denser textured ice cream. Mangoes improve digestion and help with constipation. They are also high in iron and good for pregnant women and for people with anemia."

Mango Ice Cream Recipe

Serves: 4 to 6
Prep time: 10 minutes
Cook time: 25 minutes + 25 minutes cooling + 3 hours to set in the freezer
Freezer life: 3 weeks

Ingredients:

2 cups (500 ml) whole milk or plain soy milk
Seeds from 5 whole green cardamom pods, crushed
½ cup (100 g) sugar
1 large fully ripe mango (about 1 lb/500 g)

Directions:

1. Pour the milk into a heavy bottomed, medium-sized saucepan. Bring to a rolling boil over high heat, stirring frequently as it comes to a boil. Don’t let the milk boil over and out of the saucepan! Immediately reduce the heat to medium.
2. Add the crushed cardamom seeds and stir to combine. Simmer the milk until it is reduced to ½ cup (125 ml), stirring frequently, about 20 to 25 minutes. If any skin forms on the surface, simply stir it back in. If there is any scorched milk at the bottom of the saucepan, do not scrape it.
3. Add the sugar and stir until it has all dissolved. Remove from heat and let cool to room temperature to avoid adding fresh mango to hot milk.
4. Wash the mango. Using a vegetable peeler, peel the mango. Cut away all of the flesh from the pit. Place the mango flesh in a blender. Blend until pureed smooth.
5. After the milk has cooled to room temperature, add the pureed mango to the milk. Stir thoroughly to combine. Pour the mixture into ice cream bar molds or an ice cube tray or mini muffin pan tray, or any shape mold you prefer. Put in the freezer until frozen, about 3 hours.
6. Remove the frozen ice cream from the molds by tilting the mold or tray sideways and running under hot water until the ice cream is loose and you can take it out. Enjoy!
September 11, 2014

Melon Balls in Rose Syrup

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"To make this fun, delectable dessert, I use a simple kitchen tool called a melon baller and scoop out colorful little spheres of fresh melon varieties. Then I chill the balled fruit in a sugar syrup infused with rose water. This dish will surely impress your guests visually and with its divine taste. Melons are low in calories and a good source of potassium and vitamin C, which help fight off diseases in our body. I usually ball extra melons and pack them in my daughter's lunchbox so she can enjoy fresh fruit in a fun round shape."

Melon Balls in Rose Syrup  Recipe

Serves: 7
Prep time: 10 minutes
Cook time: 15 minutes + 25 minutes cooling + 2 hours to chill
Refrigerator life: 1 day
Reheating Method: None. Serve chilled.

Ingredients:

1 cup (200 g) sugar
2 cups (500 ml) water
1 cantaloupe
1 honey dew melon
1 small seedless watermelon
2 tablespoons rose water

Directions:

1. To make the syrup, bring the sugar and water to a rolling boil in a medium saucepan over high heat.
2. Reduce the heat to medium. Simmer for 15 minutes. Remove from the heat and let cool to room temperature.
3. To ball the cantaloupe, cut it in half crosswise. Using a spoon, scoop out any seeds and strings and discard. Using a melon baller, scoop out 9 balls. Cover the rest of the cantaloupe with plastic wrap and refrigerate for up to 3 days to enjoy later.
4. Ball the honey dew melon the same way as the cantaloupe and scoop out 9 balls. Cover the rest of the honey dew melon with plastic wrap and refrigerate for up to 3 days to enjoy later
5. To ball the watermelon, cut it in half crosswise. Using a melon baller, scoop out 10 balls. Cover the rest of the water-melon with plastic wrap and refrigerate for up to 3 days to enjoy later.
6. When the syrup has cooled to room temperature, add the rose water. Stir to combine. Add the cantaloupe, honeydew melon, and watermelon balls. Cover and place in the refrigerator until chilled, or up to one day. When serving, place 4 melon balls per person in a dessert bowl, and add plenty of the rose syrup. Enjoy.

NOTE: A cantaloupe and a honeydew melon yield about 40 balls each. A small watermelon yields about 60 balls total. You may choose any combination of fruits to ball for your dessert.
September 11, 2014

Strawberry Lassi (smoothie) Recipe

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A lassi is an Indian smoothie, which is a refreshing drink made from fruit and yogurt, with mango lassi being the most popular. It can be served for breakfast, as a cocktail, a dessert, or anytime you wish. I keep my strawberries for up to five days in the refrigerator; after that they tend to shrivel or mold. Strawberries have lots of vitamin C, which is an effective antioxidant that can help prevent cancer and helps heal cuts and wounds.

Strawberry Lassi (smoothie) Recipe

Serves: 2
Prep time: 5 minutes
Refrigerator life: 2 days, shake before using

Ingredients:

½ lb (225 g) strawberries (about 15 strawberries)
4 tablespoons plain yogurt or plain soy yogurt (regular or fat free)
4 tablespoons sugar (you can use less sugar if the strawberries are very sweet)
¼ cup (65 ml) water
5 ice cubes plus crushed ice to half fill 2 tall glasses

Directions:

1. Wash the strawberries. Cut off the leafy stems and discard.
2. Place the strawberries, yogurt, sugar, water, and 5 ice cubes in a blender. Blend until smooth and the ice is crushed. If you are making this drink for later, store in the refrigerator now and shake vigorously before serving.
3. Fill 2 tall glasses half-way with the crushed ice. Pour the lassi into the glasses and enjoy with a straw.
September 09, 2014

Garlic Chicken Recipe

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This title is a bit of an understatement, perhaps it should read ‘garlic with chicken’. This is one of those recipes that you might think contains a typographical error, but no, this recipe does require a large quantity of garlic. Traditionally it should use even more, but it has been scaled down a little as
garlic is not particularly cheap in this country. Whole cloves are roasted alongside the chicken and when cooked, the cloves can be eaten whole. As they’ve been cooked for so long they lose their strong aroma, however, they take on a unique flavor that is delicious.

Healthy Garlic Chicken Recipe

Serves: 4
Make: 30 min

Ingredients:

4 whole garlic bulbs
3 lb (1.5 kg) chicken
2 oz (50 g) butter
Juice of one lemon
Salt to taste
Pepper

Directions:

1. Peel half of the garlic cloves and keep the rest in their skins. Season the chicken inside and out with salt and pepper, then pour the lemon juice over the chicken, again inside and out. 
2. Stuff the peeled garlic inside with half of the butter. Smear the remaining butter over the chicken and place with the breast-side down on a baking tray.
3. Cook in a pre-heated oven on Gas Mark 4 (350 °F, 180 °C) for 30 minutes. Remove from the oven and place the unpeeled garlic cloves around the edge of the chicken and return to the oven. 
4. After another hour, turn the chicken onto its back and cook for a further 30 minutes. When the chicken is cooked remove from the baking tray with the garlic. 
5. Serve the chicken with the juices
from the pan. The whole garlic cloves can be eaten using your fingers, or spread onto toast.


September 09, 2014

Healthy Eating

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Diet for weight loss:

Healthy eating is something that many of us give little thought to – decadence is more fun, after all. But if your idea of a balanced diet means equal amounts of food to alcohol, you should read this section. As the old saying goes, ‘We are what we eat’: if you eat a lot of lard you tend to look like it. Aesthetics aside, heart disease, high blood pressure and numerous other illnesses are linked to poor eating habits.
diet for weight loss

If you want to stay healthy you must have a balanced diet. 

Try to:

1. Eat at least five portions of fruit and vegetables (not including potatoes) a day.
2. Reduce the amount of fat you eat, and replace saturated fats (for example, butter, lard, and suet) with polyunsaturated and monounsaturated fats (for example, olive oil and margarine).
3. Reduce the amount of salt you eat.
4. Try to eat oily fish (for example, fresh tuna, salmon, trout, mackerel, and sardines) at least twice a week.
5. Eat plenty of carbohydrates (bread, pasta, rice, cereals and potatoes).
6. Try to stick to 1–2 units of alcohol a day.
September 07, 2014

Matar Paneer Recipe (Indian Cheese And Pea Curry)

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A childhood favorite dish of mine, this is made with a firm style of Indian cheese (paneer) that is cut into cubes, lightly pan-fried, and then simmered with peas in a savory curry. You may serve this dish with the Indian bread or Plain rice or Rice with Cumin and Peas. When serving this dish, keep an eye out to make sure everyone gets an equal amount of cheese (paneer) cubes, instead of being taken all by one person. Firm tofu may be substituted for the cheese.

Matar Paneer Recipe (Indian Cheese And Pea Curry)


Serves 3 to 4
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:

3 tablespoons vegetable oil
1½ teaspoons peeled and finely grated fresh ginger
½ small onion, shredded on the largest grating holes of a box grater
1 fully ripe tomato, cut into 4 pieces
½ teaspoon ground turmeric
1 teaspoon garam masala
¼ teaspoon ground red pepper (cayenne)
½ teaspoon salt
½ teaspoon ground black pepper
½ cup (60 g) frozen or fresh green peas
250gm (paneer) Indian Cheese Block, cubed and pan-fried
1¼ cups (300 ml) water

Directions:

1. Pour the oil into a medium saucepan and place over medium heat. When the oil is heated, add the ginger and onion. Sauté until the onion is golden brown, stirring frequently, about 5 minutes.
2. Reduce the heat to medium-low. Add the tomato and cover the saucepan. Cook until the tomato becomes completely soft and mashed and is combined with the onion to form a coarse paste, stirring every minute or so and lightly mashing the tomato, about 5 minutes.
3. Add the turmeric, red pepper, salt, garam masala and black pepper. Stir to combine. Cook uncovered for 6 minutes, stirring frequently.
4. Add the peas, pan-fried cheese cubes (or tofu), and water. Stir to combine. Bring to a rolling boil over high heat.
5. Stir and reduce the heat to medium. Simmer uncovered for 5 minutes, stirring occasionally. Enjoy now or let cool to room temperature and refrigerate or freeze for later!

September 07, 2014

Potato Cutlets Recipe

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Potato cutlets are breaded patties often served in restaurants in India. They make excellent appetizers at a dinner party. You may serve these cutlets with Fresh Coriander Chutney or even with ketchup. My mom used to pack me a vegetarian burger for my school lunch with a potato cutlet, lettuce, tomato, cheese, ketchup, and mustard between a hamburger bun. Potatoes are rich in carbohydrates, thus giving us an energy boost. Learn how to make potato cutlets.

Potato Cutlets Recipe

Makes 8 cutlets
Prep time: 5 minutes + 35 minutes to boil the potatoes (can be done 1 day in advance)
Cook time: 9 minutes

Ingredients:

2 medium potatoes (total 1 lb/500 g), boiled and peeled
¼ teaspoon ground red pepper (cayenne)
1 teaspoon salt
¾ teaspoon ground black pepper
½ teaspoon cumin seeds
1 fresh finger-length green chili pepper, finely diced (any variety)
1 handful fresh coriander leaves (cilantro) (about ¼ cup/10 g packed leaves), rinsed and chopped
¼ cup (30 g) plain bread crumbs
5 tablespoons vegetable oil

Directions:

1. In a medium bowl, mash the peeled potatoes with one hand or a potato masher until there are no lumps. Add the red pepper, salt, black pepper, and cumin seeds. Mix to combine.
2. Add the green chili pepper and coriander leaves. Using one hand, mix to combine. Taste a small bit of the potato mixture to make sure the seasonings and spices are to your liking and add more if desired.
3. Divide the mixture into 8 equal parts. Using your palms, form 8 oval patties about ½ inch (1.25 cm) thick each. Make sure to compress the patties tightly in your palms so they will not fall apart while cooking.
4. Place the bread crumbs on a small plate. Generously dip all sides of each patty in the breadcrumbs. Discard left over crumbs.
5. Spread 2 tablespoons of the oil into a large nonstick skillet and place over medium heat. When the oil is heated, add the cutlets. Cook for 2 minutes.
6. Add 1 more tablespoon of the oil to the skillet, around the bottom of the cutlets Cook for 2 more minutes and then, using a spatula, gently flip the cutlets. The flipped side will be golden to dark brown and a bit crisp.
7. Add 2 tablespoons more of the oil to the skillet around the bottom of the cutlets. Cook for 4 minutes.
8. Flip the cutlets once more and cook for an additional 1 minute. Enjoy!


September 07, 2014

Chicken And Green Peas Curry

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"Get this delicious and easy-to-follow Chicken Curry with Peas and Tomatoes. Potatoes and peas make this curry a meal-in-one. This is a very healthy and tasty dish"

Chicken With Green Peas Curry  Recipe

Serves: 4
Prep: 10 minutes
Cook: 20 minutes

NUTRITION: 2333kJ 

23g fat (11.5g sat)
30.5g protein
53g carbohydrate;
5g fiber

Ingredients:

2 teaspoons vegetable or peanut oil
1 onion, halved, thinly sliced
500g chicken thigh fillets, chopped
¼ cup yellow curry paste
1  tomato, chopped
1 large chicken stock cube
2 waxy potatoes, coarsely chopped
270ml can light coconut milk
1 cup frozen peas
Coriander sprigs, to serve
3 cups cooked long-grain
white rice

Directions:

1. Heat oil in a large deep frying pan over moderate heat. Cook and stir onion for 2 minutes or until soft. Add chicken, cook and stir for 3 minutes or until browned. Add curry paste and tomato, cook and stir for 2 minutes or until fragrant.
2. Add crumbled stock cube, 1 cup water and potatoes to pan. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until the potatoes are tender.
3. Stir in coconut milk and peas; simmer, uncovered, for 3 minutes or until it has thickened slightly. Top with coriander. Serve with rice
September 04, 2014

Bharva Bhindi (Stuffed Okra) Recipe

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"Stuffed Bhindi (okra) is a popular, tasty and spicy Indian dish. Learn how to make/prepare Stuffed Okra by following this easy recipe. In this dish okra’s are slit and stuffed with spices onion masala. Once okra cooks with masala it gives an amazing flavor and a wonderful change from the usual bhindi sabzi. Okra is a favorite vegetable all over India. In North India stuffing and stir frying okra is a common popular technique. Bharwa bhindi is usually served."

how to make Bharva Bhindi (Stuffed Okra) Recipe


Serves: 4
Prep. time: 20 min
cooking time: 10 min 

Ingredients:

1 lb Bhindi (okra), washed
1 large onion , sliced finely
1/2 tsp cumin seeds
3 tbsp cooking oil
1 tsp lemon juice

For stuffing:

1 1/2 tsp red chili powder
1 tsp amchoor (dry mango powder)
1 tsp cumin seeds
1/2 tsp saunf(fennel)
2 tsp coriander powder
1 tsp garam masala
1/4 tsp turmeric
Salt to taste

 Directions:

1. Make one slit on each bhindi and set side. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Not more than a minute.
2. Stuff each bhendi with this masala and keep the remaining aside.
3. Heat the remaining oil, add the cumin seeds and when they splutter add the sliced onions. When the onions start browning, add the remaining masala and the bhendi pieces.
4. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. Keep turning occasionally. When the bhindi is done, take off the stove-top and sprinkle the lemon juice.Mix well. Serve hot with chapati/rice and dal.
September 03, 2014

Mixed Vegetables & Salsa Recipe

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"This recipe for mix vegetables & salsa. Vegetables, greens and potatoes are often served as the main course, and its very healthy recipe for dinner. This is a Indian cuisine with Mexican flavor."

recipe for Mixed Vegetables & Salsa


Serves: 4
cooking time: 30 min

Ingredients:

1 lb. mixed vegetables
1 tbsp. onion powder
1 tbsp. tomato paste
1 tsp. minced ginger
1 tsp. garlic powder
1/2 lb. cooked potatoes, cubed (optional)
2 tbsp. chunky salsa ( mild or medium according to preferences)
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Directions:

1. Heat oil in a heavy bottomed saucepan and fry the mixed vegetables and minced ginger for a
minute, then add onion powder, tomato paste, cooked potato cubes ( if desired), garlic powder,
salsa, cilantro/coriander leaves and salt. Mix well.
2. Cover with the lid and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.
September 03, 2014

Butter Chicken Recipe

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"What would you order from the menu chart of an Indian restaurant? One of the most popular non-vegetarian dishes is Butter Chicken for lunch or dinner recipe. Try out this easy & healthy butter chicken recipe at home. "

Healthy Butter Chicken Recipe

Serves: 4
cooking time:  40 min

Ingredients:

3 lbs. chicken drumsticks/ thighs/ sliced breast pieces
1 tbsp. oil
1 tsp. ginger paste
1 tsp. garlic paste
3 tsp. chilli powder (optional)
1 cup yogurt or buttermilk
1 cup sour cream
1/2 cup/4 oz. tomato puree
4 oz. butter
6 cardamoms
6 cloves
2 sticks cinnamon
3 tsp. salt or to taste

Directions:

1. Heat the oil in a large saucepan. Fry the ginger, garlic, cardamoms, cinnamon and cloves on
medium low heat for a minute, and add the chicken with the yogurt or buttermilk, tomato puree,
sour cream, chilli powder and salt.
2. Cook on medium low heat, stirring occasionally, for half an hour, keeping the saucepan covered with a lid. Add butter before serving.
September 02, 2014

Brown Rice With Vegetables

by , in
"It's very delicious & healthy brown rice recipe with vegetables, and is a great side dish. This recipe is wonderful for weight reduction. It is high in vitamins, minerals, and is low in calories and economical to make."

Healthy  Brown Rice With Vegetables

Serves: 4
cooking time: 30 min

Ingredients:

2 Medium potatoes (sliced)
1 Medium carrot (sliced)
1/2 lb. Fresh string beans
1/2 Medium onion
1 Medium zucchini squash
1 Lg. Stalk of celery
2 Medium tomatoes
1/4 Bell Pepper
1/2 c. Brown rice
3 Cloves garlic

 Directions:

1. Dice all vegetables and place in a covered saucepan with 5 cups spring water or stock.
2. Bring to a boil and reduce heat to low. Add rice (whole brown rice) and spices of your choice. I use a dash of light salt, cilantro (coriander), thyme, sweet basil, marjoram, and 1/4 cup of salsa. You may
substitute other grains such as barley, millet, etc. Simmer until the rice is done.
September 02, 2014

Easy Fried Rice Recipe

by , in
"It's healthy fried rice with minimum ingredients, and easy to make at home. It's best fried rice recipe for lunch or dinner. this is a very popular dish in Chinese recipes."

Best Fried Rice Recipe


serves: 4
cooking time: 30 min

Ingredients:

1 tsp. Grated fresh ginger or
1/2 tsp. Ground ginger
1/2 tsp. Dry mustard
1 c. Carrots, chopped in small strips
1 c. Onions, coarsely chopped
1 c. Broccoli, chopped in small strips
1 tbsp. Soy sauce
2 c. Cooked rice
1/3 c.Raisins (optional)
1/3 c.Sliced canned water chestnuts (optional)

Directions:

1. Mix the ginger and mustard with 1/2 c. water, and heat the mixture to boiling in a large skillet.
2. Add the vegetables, and stir-fry over moderate heat until tender, about 10-15 minutes.
3. Add the soy sauce and rice, mix well, and heat thoroughly, stirring as needed.
4. Stir in the raisins, and water chestnuts, if used, while the rice is heating.