tag:blogger.com,1999:blog-59146831104715717552024-03-17T22:04:08.629-07:00Indian Food RecipesFrom Bharathi's KitchenUnknownnoreply@blogger.comBlogger38125tag:blogger.com,1999:blog-5914683110471571755.post-67376312801168011912012-08-18T16:04:00.001-07:002012-08-25T07:55:46.672-07:00Tandoori Chicken Recipe – Oven Roasted<span class="bigimg"><a href="http://lh5.ggpht.com/-z0C9t9ANzB0/UDG8zfx29rI/AAAAAAAAKb8/hgpeejrwXL4/s1600-h/tandoori_chicken_recipe%25255B10%25255D.jpg"><img style="display: inline" class="photo" title="Tandoori Chicken Recipe" alt="Tandoori Chicken Recipe" src="http://lh5.ggpht.com/-9D0ogWUKXys/UDG80odV8kI/AAAAAAAAKcE/lPQVG5tNVOY/tandoori_chicken_recipe_thumb%25255B6%25255D.jpg?imgmax=800" width="580" height="580" /></a> </span> <p><span class="smallimg"><img style="display: inline; float: left" class="photo" title="Tandoori Chicken Recipe" alt="Tandoori Chicken Recipe" src="http://lh5.ggpht.com/-9D0ogWUKXys/UDG80odV8kI/AAAAAAAAKcE/lPQVG5tNVOY/tandoori_chicken_recipe_thumb%25255B6%25255D.jpg?imgmax=200" width="175" /></span>Tandoori chicken is arguably the most popular chicken recipes in Indian cuisine not only in India but also all over the world. Tender pieces of chicken (mostly drumsticks and leg pieces) are marinated in yogurt and spice mixture and roasted in a Tandoor. Hence the name Tandoori Chicken.</p> <span class="fullpost"> <p>A 'Tandoor' is a giant cylindrical oven made out of clay, set into the earth and fired using wood or charcoal. They were originally used to make naan bread until Tandoori chicken came into the picture. I have used a conventional oven with broiler to replace the tandoor which obviously is not available at homes. Even with the oven I have managed to get the same taste as restaurant style Tandoori Chicken.</p> <p>The secret to making juicy succulent tandoori chicken lies in the marinade and also the type of the chicken. Try to use a chicken that is small, young in age and that is not more than 1 Kilogram (2.2 lb) in total weight to get the best results.</p> <p><a href="http://lh4.ggpht.com/-DgPHiLGG07Q/UDBFJ5joUSI/AAAAAAAAKZM/le2BexlwhWc/s1600-h/tandoori_chicken_recipe_4%25255B5%25255D.jpg"><img style="display: inline" title="Tandoori Chicken Recipe" alt="Tandoori Chicken Recipe" src="http://lh6.ggpht.com/-P6gfaeSvbQw/UDBFLMad2vI/AAAAAAAAKZU/vWk9ldEa978/tandoori_chicken_recipe_4_thumb%25255B2%25255D.jpg?imgmax=800" width="575" height="575" /></a> </p> <blockquote> <h3>Ingredients for Tandoori Chicken Recipe</h3> <ul> <li>Chicken drumsticks – 6 medium sized pieces <br />or <br />Chicken Thighs or other pieces of your choice with skin removed – 1 kg (2.2lb) <br />NOTE: If you have whole leg cut it into 2 at the joint to get a drumstick piece and a thigh piece. <br /></li> <li>Thick Yogurt/ Curd – 6 tbsp <br /><strong>TIP</strong>: If the curd or yogurt that you have is watery the marinade will become too thin and will not stick on to the chicken very well. So to remove the water take a muslin cloth sieve or use any finely netted sieve and put it on a container. Then pour the watery curd on to the sieve so that the excess water strains down into the container leaving the thick curd on the sieve. After straining you need to have 6 tbsp of this thick curd to be used for the marinade. <br /></li> <li>Ginger Garlic paste – 1 tbsp </li> <li>Garam masala – 1 tsp </li> <li>Cumin powder – 1 tsp </li> <li>Coriander powder –1 tsp </li> <li>Red Chilly powder – 1 tbsp (Preferably use <strong>Kashmiri Red Chilly</strong> powder if you can get it) </li> <li>Turmeric powder – 1/4 tsp </li> <li>Chat masala – 1 tsp </li> <li>Pepper powder – 1 tsp </li> <li>Black salt (optional) – 1/2 tsp </li> <li>Lemon juice – 1 tbsp </li> <li>Red food color (optional) – 1/4 tsp </li> <li>Kasoori Methi – 1 tsp (crushed dry leaves) </li> <li>Oil – 1 tbsp </li> <li>Salt to taste </li> </ul> <p><b>Prep time: <span class="preptime">10 minutes<span class="value-title" title="PT10M"></span></span></b> </p> <p><b>Marination time: 4 hours</b></p> <p><b>Cook time: <span class="preptime">30 minutes <span class="value-title" title="PT30M"></span></span></b></p> </blockquote><!-- adsense --> <p> </p> <p><a href="http://lh5.ggpht.com/-dX3XdSHUbSA/UDBFL3sN8iI/AAAAAAAAKZc/x5HJVms4Dvw/s1600-h/chicken_tandoori_oven_recipe%25255B5%25255D.jpg"><img style="display: inline" title="Chicken Tandoori Recipe" alt="Chicken Tandoori Recipe" src="http://lh3.ggpht.com/-w6MezkytTyI/UDBFM9SDRuI/AAAAAAAAKZk/zrAqjlFJOyw/chicken_tandoori_oven_recipe_thumb%25255B2%25255D.jpg?imgmax=800" width="575" height="386" /></a> </p> <p> </p> <h3>Tandoori Chicken Marinade:</h3> <ol> <li>Remove the skin on the chicken, rinse them gently under water and pat dry them. </li> <li>Using a knife make slightly 3 or 4 deep diagonal slits on the chicken pieces. If you are using large pieces like the whole chicken leg you need to make more slits that are deeper. </li> <li>In a large bowl, mix lemon juice ,salt, chilly powder and just apply the paste on the chicken pieces. Set the chicken pieces aside for for 20-30 minutes. </li> <li>In another large bowl, mix yogurt, ginger-garlic paste, cumin powder, coriander powder, black salt, chat masala, turmeric powder, black pepper powder, food color and salt. </li> <li>Now taste this mixture and adjust the salt or other spices to your taste needs. </li> <li>Add the chicken pieces into the bowl and mix well such that all the chicken pieces are evenly coated with the yogurt marinade. Ensure to rub in the marinade well into the slits that you made on the chicken pieces. </li> <li>Now add oil and mix gently. </li> <li>Store the marinated chicken in a refrigerator for 3 to 4 hours. </li> </ol> <p><a href="http://lh4.ggpht.com/-LrDpbB2San4/UDBFN4CoJFI/AAAAAAAAKZs/3lUVi9bXVFs/s1600-h/Tandoori_Chicken_recipe_3%25255B5%25255D.jpg"><img style="display: inline" title="Chicken Tandoori Recipe" alt="Chicken Tandoori Recipe" src="http://lh3.ggpht.com/-O-bWJtZ3b1I/UDBFPLYeuPI/AAAAAAAAKZ0/WhzycQ1VFGA/Tandoori_Chicken_recipe_3_thumb%25255B2%25255D.jpg?imgmax=800" width="575" height="575" /></a></p> <h3>Tandoori Chicken Cooking method:</h3> <ol> <li>Since the chicken needs to be cooked in a high temperature make sure the oven is first preheated to 450 degrees Fahrenheit (~230 degrees Celsius) or just set the oven to 'Broiler' mode. In Broiler mode wait for around 5 minutes before putting in the chicken. </li> <li>While the oven is heating up lineup the marinated chicken pieces into the broiler pan/rack. </li> <li>Once the oven is preheated put the pan in the oven preferably at the top, close to the heating coil/element. </li> <li>After around 5 minutes check to see how the chicken is cooking in the oven. If it cooking very quickly or if it is turning brown too quickly then you will need to move the pan to the middle of the oven so that it is not too close to the heating element. Please be extremely careful when taking out or putting in items into the oven that is very hot at this point. </li> <li>Allow the Chicken to roast for another 10 minutes. Then flip the chicken pieces and put it back into the oven. </li> <li>Roast for another 15 minutes. At this stage you need to check if the chicken is fully cooked. <br />You can do it 2 ways: <br />- The first and the easiest method is to use a instant meat thermometer. Insert the thermometer up to an inch or so into the thickest meatier part of the chicken piece and wait for a few seconds. If the final temperature is around 165 to 170 degree Fahrenheit then the chicken if fully cooked. If not allow the chicken to roast for a few more minutes. <br />- The 2nd method is to just insert a fork into the chicken. It should go in with ease all the way to the bone and if you move the fork sideways the meat on the chicken piece should start easily separating. </li> <li>Take the chicken out of the oven and allow it to settle for a few minutes. Garnish with sliced onions, lemon wedges and serve hot. </li> </ol> </span> Unknownnoreply@blogger.com29tag:blogger.com,1999:blog-5914683110471571755.post-61001649082574422392012-08-04T10:51:00.001-07:002012-08-23T22:42:06.105-07:00Gobi Manchurian Recipe - Restaurant style<span class="bigimg"><a href="http://lh5.ggpht.com/-NQTYogKLZc0/UB1tQJ9P6UI/AAAAAAAAKUo/ATbkevmTPu0/s1600-h/gobi_manchurian_recipe%25255B4%25255D.jpg"><img class="photo" title="Cauliflower Manchurian Recipe" style="display: inline; margin: 0px 10px 5px 0px" height="577" alt="Cauliflower Manchurian Recipe" src="http://lh3.ggpht.com/-LLboPwZkDf0/UB1tRIQlaLI/AAAAAAAAKUw/R939O0x5z1g/gobi_manchurian_recipe_thumb%25255B2%25255D.jpg?imgmax=800" width="575" /></a></span> <p><span class="smallimg"><a href="http://lh5.ggpht.com/-NQTYogKLZc0/UB1tQJ9P6UI/AAAAAAAAKUo/ATbkevmTPu0/s1600-h/gobi_manchurian_recipe%25255B4%25255D.jpg"><img class="photo" title="Cauliflower Manchurian Recipe" style="float: left; margin: 0px 10px 5px 0px" alt="Cauliflower Manchurian Recipe" src="http://lh3.ggpht.com/-LLboPwZkDf0/UB1tRIQlaLI/AAAAAAAAKUw/R939O0x5z1g/gobi_manchurian_recipe_thumb%25255B2%25255D.jpg?imgmax=200" width="175" /></a></span> Gobi Manchurian is one of the most popular starters from the Indo-Chinese cuisine. It was made popular by all the small Chinese restaurants and street side food carts all across India and more specifically in the Kolkata region where the recipe was created by the small Chinese community.</p> <p>This scrumptious recipe is made with cauliflower florets dipped in flour batter, deep fried and mixed in a slightly sweet, spicy tangy sauce. The sauce itself is made with garlic, green chilly, ginger and onion cooked in soya sauce, chilly sauce and tomato ketchup to give the restaurant-style taste.</p> <span class="fullpost"> <p><a href="http://lh4.ggpht.com/-sO8F0emz1cA/UCnYsUKVRpI/AAAAAAAAKV8/_2ZR4lXKbp0/s1600-h/dry_gobi_manchurian%25255B4%25255D.jpg"><img title="Dry Gobi Manchurian" style="display: inline" height="575" alt="Dry Gobi Manchurian" src="http://lh6.ggpht.com/-p87a4-XdR4o/UCnYtewTneI/AAAAAAAAKWE/DIF3IDsM8_k/dry_gobi_manchurian_thumb%25255B2%25255D.jpg?imgmax=800" width="575" /></a> </p> <blockquote> <h3>Gobi Manchurian Ingredients</h3> <ul> <li>Cauliflower - 1 (medium sized cut into florets) </li> <li>Oil for deep fry </li> </ul> <p><strong>For making the batter:</strong></p> <ul> <li>Corn flour - 2 tbsp </li> <li>All purpose flour / maida - 2tbsp </li> <li>Egg - 1 no <br /><strong>NOTE:</strong> If you are a vegetarian (vegan) instead of egg use 1/4 cup of water and 1 1/2 tbsp rice flour. <br /></li> <li>Chilly powder - 3/4 tsp </li> <li>Baking powder - 2 pinch </li> <li>Orange food color - 2 pinch </li> <li>Salt - 1/2 tsp </li> </ul> <p><strong>For making the sauce:</strong></p> <ul> <li>Onion - 1/2 (medium size chopped) </li> <li>Green chilly - 8 no (finely chopped) </li> <li>Garlic - 1 tbsp (finely chopped) </li> <li>Chopped ginger - 2 tsp (finely chopped) </li> <li>Tomato ketchup - 3 tbsp </li> <li>Red chilly sauce - 1 1/2 tbsp </li> <li>Soya sauce - 1 tbsp </li> <li>Spring onion - 2 tbsp (finely chopped) </li> <li>Corn flour - 2 tsp </li> <li>Water - 1/4 cup </li> <li>Sugar - 1/4 tsp (optional) </li> <li>Ajinomoto - 1 pinch (optional) </li> <li>Oil - 1 1/2 tbsp </li> <li>Salt to taste </li> </ul> <b>Prep time: <span class="preptime">10 minutes<span class="value-title" title="PT10M"></span></span></b> <br /><b>Cook time: <span class="preptime">40 minutes <span class="value-title" title="PT40M"></span></span></b></blockquote> <!-- adsense --><p><a href="http://lh6.ggpht.com/-uTDOIjwtcyo/UB1tSRujtJI/AAAAAAAAKU4/5L8CaVOPyMk/s1600-h/gobi_manchurian_recipe_2%25255B4%25255D.jpg"><img class="photo" title="Gobi Manchurian Recipe" style="display: inline; margin: 0px 10px 5px 0px" height="575" alt="Gobi Manchurian Recipe" src="http://lh6.ggpht.com/-WjYHZ7kWO50/UB1tT8FpSqI/AAAAAAAAKVA/Tv0hqbNyRpM/gobi_manchurian_recipe_2_thumb%25255B2%25255D.jpg?imgmax=800" width="575" /></a> </p> <h3>Gobi Manchurian Cooking Method:</h3> <ol> <li>First bring water to a boil in a vessel on medium heat. When the water starts boiling add 1/4 tsp salt and cauliflower florets. Cook for 4 min.Then drain the water and set aside. </li> <li>To make the batter take a bowl and mix all-purpose flour, corn flour, chilly powder, salt, baking powder and food color. </li> <li>Add egg into mixture and mix well into a thick paste. <br /><strong>NOTE: If you are a vegetarian (vegan) instead of egg you can use 1/4 cup of water and 1 1/2 tbsp rice flour to make the thick paste.</strong> </li> <li>Add the cauliflower florets and mix slowly. Make sure all the florets are well coated with the batter. </li> <li>Heat oil for deep frying in pan on medium heat. When oil is hot put coated cauliflower florets. </li> <li>Deep fry till the florets turn golden brown. Fry for around 15 to 20 min to ensure there is no rawness in the cauliflower.Take out the cauliflower and put them on paper towel to drain excess oil and set aside. </li> <li>Take another pan or a wok on medium to high heat. Add 1 1/2 tbsp oil. When the pan is hot add onion, green chilly, ginger, garlic and stir fry till the onion turns translucent. </li> <li>Then add tomato ketchup, red chilly sauce and cook till oil starts to separate from the mixture. </li> <li>Add soya sauce, ajinomoto (optional) and cook for 2 more minutes. </li> <li>Meanwhile mix corn flour in a few tablespoons of water. This will be used as the thickening agent. </li> <li>At this stage you can taste the sauce and adjust the salt and/or chilly sauce as per your taste requirement. If you want to make it a little bit sweet then add sugar. </li> <li>Now increase the heat a little. Add cornflour water mixture to it and mix well. As soon the sauce starts to thicken throw in the fried gobi florets. </li> <li>Slowly mix the contents such that all the cauliflower florets are fully coated with the sauce. </li> <li>Now add finely chopped spring onion and toss or just mix the contents. Gobi Manchurian is now done and ready to be served. </li> </ol></span> Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-5914683110471571755.post-59987543261893640662012-07-14T11:11:00.001-07:002012-08-23T22:21:06.205-07:00Spicy Chilli Chicken Recipe<p><span class="bigimg"><a href="http://lh6.ggpht.com/-WPLGCyJ4OF0/UAG2QT9n3FI/AAAAAAAAKR8/F5iDsUN83tI/s1600-h/chillichickenrecipechinese7.jpg"><img class="photo" title="Indo-Chinese Chilli Chicken Recipe" style="display: block; float: left; margin-left: auto; margin-right: auto" height="576" alt="Indo-Chinese Chilli Chicken Recipe" src="http://lh4.ggpht.com/-nUg9B9rYBSM/UAG2RQZRnpI/AAAAAAAAKSE/k_KlWTfS2AU/chillichickenrecipechinese_thumb5.jpg?imgmax=800" width="575" /></a></span><span class="smallimg"><img class="photo" title="Indo-Chinese Chilli Chicken Recipe" style="display: block; float: left; margin-left: auto; margin-right: 10px" alt="Indo-Chinese Chilli Chicken Recipe" src="http://lh4.ggpht.com/-nUg9B9rYBSM/UAG2RQZRnpI/AAAAAAAAKSE/k_KlWTfS2AU/chillichickenrecipechinese_thumb5.jpg?imgmax=400" width="175"/></span></p> <p>Need a break from everyday Indian meals? Then look no further than Indo-chinese recipes. Popular among them are Gobi manchurian, Chicken manchurian and one of my favorites Chilli Chicken. For beginners Indo-chinese cuisine is basically the usage of chinese seasoning, sauces and cooking techniques mixed in with some indian spices to suit Indian tastes. </p><span class="fullpost"> <p>The Chilli chicken recipe here is a dry and spicy version where marinated chicken pieces are deep fried then cooked in a mixture of green chilly, capsicum, soya sauce & red chili sauce and finally garnished with spring onion. So lets get cooking!</p> <blockquote> <h3>Ingredients for Chilli Chicken Recipe</h3> <ul> <li>Boneless Chicken – 1/2 kilogram (1 inch pieces) </li> <li>Green Chilly – 15-20 (cut length-wise) </li> <li>Onion – 1 small (thin long slices or short thick cubed slices) </li> <li>Capsicum (Bell Pepper) – 1 (thin long slices or short thick cubed slices) </li> <li>Soya Sauce – 1 tablespoon </li> <li>Red Chili Sauce –  1 1/2 teaspoons </li> <li>Ajinomoto – 1/4 teaspoon (optional) </li> <li>Sugar – 1/4 teaspoon </li> <li>Garlic – 8-10 cloves(chopped finely) </li> <li>Ginger – 1 teaspoon (finely chopped pieces) </li> <li>Pepper Powder – 3/4 teaspoon </li> <li>Corn Flour – 3 tablespoon </li> <li>Egg – 1 </li> <li>Spring Onion – 4 chopped </li> <li>Water – 1 1/2 cup </li> <li>Food color (red or orange) – 1 pinch </li> <li>Oil for deep frying </li> <li>Salt to taste </li> </ul> <div><b>Prep time: <span class="preptime">15 min <span class="value-title" title="PT15M"></span></span></b></div> <div><b>Cook time: <span class="preptime">30 min <span class="value-title" title="PT30M"></span></span></b></div> <div><b>Serving: <span class="yield">4 people</span></b></div> </blockquote> <!-- adsense --><p><a href="http://lh3.ggpht.com/-E7UlvbXli3E/UAG2SY1ooII/AAAAAAAAKSM/r_PZJ9xYFP8/s1600-h/chillychickenchilirecipe5.jpg"><img title="Chilly Chicken Recipe" style="display: block; float: none; margin-left: auto; margin-right: auto" height="577" alt="Chilly Chicken Recipe" src="http://lh3.ggpht.com/-f5oqgwmSNmA/UAG2T8BikXI/AAAAAAAAKSU/pJjSN_EPU2Y/chillychickenchilirecipe_thumb3.jpg?imgmax=800" width="575" /></a></p> <h3>Chicken Marinade</h3> <ol> <li>In a bowl take the chicken pieces and add 1/2 teaspoon salt. </li> <li>Add 2 tablespoon corn flour, 1 egg and 1/2 teaspoon pepper powder (rest will be used later). </li> <li>Mix the ingredients well and set the bowl aside for 10 minutes. </li> </ol> <h3>Cooking method for Chilly Chicken Recipe</h3> <ol> <li>In a frying pan or a heavy bottomed vessel take sufficient oil for deep frying on medium heat. </li> <li>When the oil is hot put the marinated chicken pieces into it and deep fry them for around 8 minutes. </li> <li>After 8 minutes take the chicken pieces out and put them on tissue paper to remove the excess oil. </li> <li>Take another pan on medium heat and add 1 tablespoon oil. </li> <li>When the pan is hot add chopped ginger and garlic and stir for 2 minutes. </li> <li>Now add green chilly and mix for another minute. </li> <li>Toss in onion and capsicum and fry for 3 more minutes. </li> <li>Its time now to put in the soya sauce and red chilly sauce. Mix the contents well. </li> <li>Add 1 cup water, stir the contents and wait till it starts to boil. </li> <li>Now add food color, salt to taste and mix again. At this stage you can now taste a few drops of liquid to check for salt and also for spice level. You can add more salt or more red chilly sauce based on your taste needs. Be careful to not overdo it. </li> <li>Add a pinch of food color and mix well. </li> <li>Its time for the star of the the dish the chicken to go in . Add the remaining 1/4 teaspoon pepper powder, ajinomoto (optional) and sugar. </li> <li>In a separate vessel or a cup, add 1/2 cup of water, 1 tablespoon corn flour and stir. This will be used as the thickening agent. </li> <li>Now increase the heat from medium to high. Add the corn flour water mixture little by little and stir the contents slowly. You will see that the contents starts to thicken. </li> <li>When there is no liquid left, the chilli chicken recipe is almost done. Take the pan off the heat and add finely chopped  fresh spring onion and mix gently. </li> </ol> <p>Serve hot as a starter/appetizer or as a side dish. Enjoy!</p> </span>Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-5914683110471571755.post-63588161081731141622012-05-26T16:50:00.001-07:002012-08-23T22:46:01.935-07:00Aloo Matar Recipe with Methi<span class="bigimg"><a href="http://lh4.ggpht.com/-zS3JC3JfmHY/T8FsQe29wdI/AAAAAAAAKOI/RSTO7MUrBTo/s1600-h/aloo-methi-recipe-alu-fenugreek%25255B8%25255D.jpg"><img style="border-right-width: 0px; margin: 0px auto 5px; display: inline; float: center; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" class="photo" title="Aloo Matar Recipe (Indian Food)" border="0" alt="Aloo Matar Recipe (Indian Food)" src="http://lh5.ggpht.com/-XyIY416Beic/T8FsRbB2qTI/AAAAAAAAKOQ/ET9gpWU7iEg/aloo-methi-recipe-alu-fenugreek_thumb%25255B6%25255D.jpg?imgmax=800" width="550" height="398" /></a></span> <p><span class="smallimg"><a href="http://recipes-indianfood.blogspot.com/2012/05/aloo-matar-recipe-with-methi.html"><img style="margin: 0px 10px 5px 0px; display: inline; float: left" title="Aloo Matar Recipe (Indian Food)" alt="Aloo Matar Recipe (Indian Food)" src="http://lh5.ggpht.com/-XyIY416Beic/T8FsRbB2qTI/AAAAAAAAKOQ/ET9gpWU7iEg/aloo-methi-recipe-alu-fenugreek_thumb%25255B6%25255D.jpg?imgmax=400" width="175" /></a></span>Aloo Matar (Mutter) is a popular recipe with two key ingredients potatoes and green peas. After Aloo Gobi this is my favorite potato recipe. Here Aloo and Mattar are cooked together with spices, onions, ginger garlic paste and tomatoes. There are other versions of this recipe which have curry or gravy. This is the stir fry version.</p> <span class="fullpost"><p>I have added in Methi (Fenugreek) leaves for added nutritional benefit. Methi is rich in Iron, Potassium, Vitamin C and K and is also known to <a href="http://recipes-indianfood.blogspot.com/2009/06/health-tips-methi-fenugreek-blood-sugar.html">lower blood sugar</a>. Only half bunch of Methi leaves are used so that the bitter taste does not overpower the other flavors. Aloo Mattar sabzi goes very well with all Indian breads including chapathi and poori or you can enjoy it along with rice dishes.</p> <blockquote> <h2>Aloo Matar Recipe Ingredients</h2> <ul> <li>Aloo (Potato) - 4 medium sized </li> <li>Matar (Green Peas) - 1/2 cup </li> <li>Onion - 1/2 medium) sized </li> <li>Methi (Fenugreek) leaves - 1/2 bunch [may sound a lot but they wilt during cooking & reduce by more than half] </li> <li>Tomato - 2 medium sized </li> <li>Ginger paste - 1 tsp </li> <li>Garlic paste - 1 tsp </li> <li>Red Chilly powder - 1 tsp </li> <li>Cinnamon Clove powder - 1/4 tsp </li> <li>Mustard seed - 1/2 tsp </li> <li>Turmeric powder - 1/4 tsp </li> <li>Few Curry leaves </li> <li>Coriander (Cilantro) leaves - 1 tbsp </li> <li>Oil - 2 tbsp </li> <li>Water - 1 cup </li> <li>Salt to taste </li> </ul>
<b>Prep time: <span class="preptime">15 minutes <span class="value-title" title="PT15M"></span></span></b><br>
<b>Cook time: <span class="preptime">30 minutes <span class="value-title" title="PT30M"></span></span></b>
</blockquote> <!-- adsense --><h2>Preparation:</h2> <ul> <li>Cook the aloo (Potatoes) in a pressure cooker for 2 whistles. Let the aloo cool down a little and then while they are still warm peel the skin and cut them into small cubes and set aside. </li> <li>Peel and chop the onion finely. </li> <li>Wash and chop the tomatoes finely as well. </li> <li>Wash both Methi (Fenugreek) and Coriander leaves under water to remove any dirt. Chop them fine. Note that with fenugreek, you need to pluck and use the leaves and discard the stem. </li> <li>If you don't have the Cinnamon Clove powder you can make it fresh by grinding 1/2 inch cinnamon and 4 cloves in a mixer grinder </li> <li>If you don't have the ginger garlic paste, you can use a blender to grind a medium piece of ginger and a few cloves of garlic into a paste. </li> </ul> <h2>Aloo Matar Cooking method </h2> <ol> <li>Take a pan on medium heat and add the oil. </li> <li>When it is hot add mustard seeds. </li> <li>Once they start popping add onion and curry leaves. </li> <li>Sauté the onions until they are translucent. </li> <li>Put ginger garlic paste and fry till the raw smell goes. </li> <li>Put methi leaves and mattar (green peas) and mix well. Keep stirring the mixture for 3 minutes. </li> <li>Now add the chopped tomatoes and turmeric. Cook till tomatoes turn mushy. </li> <li>Now add salt, chilly powder and 1 cup water and bring it to boil. </li> <li>At this stage you can do a taste test and if required add salt, chilly powder and cinnamon-clove powder accordingly. Note that since you are cooking with potatoes, you will need to use more salt than you're accustomed to in order to bring out the flavors in this recipe. Potatoes tend to absorb salt more than other foods. But don't overdo it. </li> <li>Now add the aloo and mix well  Close the lid and cook for 10 minutes. In between you need to stir the mixture a couple of times. </li> <li>After 10 minutes the water should have evaporated completely. If not cook for additional 2 minutes if required. </li> <li>Turn off the heat and garnish the Aloo Matar with coriander leaves. </li> </ol> <p>Aloo Mattar recipe with Methi is now ready to serve!</p></span>Unknownnoreply@blogger.com18tag:blogger.com,1999:blog-5914683110471571755.post-14789295749674963242011-12-04T18:53:00.001-08:002012-08-23T22:39:38.729-07:00Pan Fried Indian Fish Fry Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="bigimg">
<a href="http://lh5.ggpht.com/-PeBsdJEo944/TtwyLhZWbWI/AAAAAAAAJvM/EE3UVDY0lBg/s1600-h/fried-fish-recipes-fry-111.jpg"><img alt="Pan fried fish fry recipe" height="437" src="http://lh5.ggpht.com/-ZgT8JHs8sQA/TtwyMi-2QpI/AAAAAAAAJvU/rp_m6_zeJM8/fried-fish-recipes-fry-1_thumb8.jpg?imgmax=800" style="display: inline; margin: 0px 10px 5px 0px;" title="Pan fried fish fry recipe" width="580" /></a></span>
<p><span class="smallimg">
<a href="http://lh5.ggpht.com/-PeBsdJEo944/TtwyLhZWbWI/AAAAAAAAJvM/EE3UVDY0lBg/s1600-h/fried-fish-recipes-fry-111.jpg"><img alt="Pan fried fish fry recipe" src="http://lh5.ggpht.com/-ZgT8JHs8sQA/TtwyMi-2QpI/AAAAAAAAJvU/rp_m6_zeJM8/fried-fish-recipes-fry-1_thumb8.jpg?imgmax=800" style="float: left;display: inline; margin: 0px 10px 5px 0px;" title="Pan fried fish fry recipe" width="175" /></a></span>
<strong>Fish fry recipe</strong> is a simple and heart healthy recipe made with marinated fish fillets fried on a non-stick pan over medium heat. In this fish fry recipe I have used the Tilapia fish. The fish that would taste the best in this recipe would be the Seer fish or Indo-Pacific king mackerel fish. You can use any other fish of your choice as well.<br /></p>
<span class="fullpost"><blockquote>
The <a href="http://en.wikipedia.org/wiki/Indo-Pacific_king_mackerel" rel="nofollow" target="_blank">Indo-Pacific king mackerel fish</a> <em>is known in India by various names, such as Surmai (सुरमई) in Marathi, Vanjaram in Telugu,Vanjaram (வஞ்சிரம்) or NeiMeen (நெய்மீன்) in Tamil, NeiMeen (നെയ്മീന്) or Aykkoora (അയക്കൂറ, ഐക്കൂറ) in Malayalam, Anjal in Tulu, Arkoli in Kannada, Iswaan in Konkani and Thora in Sinhala. [source: Wiki]</em></blockquote>
<br />
India has a very large coastal line that spans states like Kerala, Goa, Karnataka, Maharashtra, Andra and Bengal to name a few. Fish is an integral part of the cuisine and also the staple food in most of the coastal regions. Even if you are not in the coastal regions and if you are following a healthy diet then fish has to be part of your regular diet simply because of its health benefits. Fish is full of omega-3 fatty acids, which <a href="http://recipes-indianfood.blogspot.com/2009/09/foods-high-cholesterol-lower-ldl-hdl.html" rel="nofollow">lowers "bad" LDL Cholesterol levels</a>, lowers levels of blood fat called triglycerides by 20-30% and decreases blood pressure. The American Heart Association recommends at least two servings of fish per week for a <strong>heart-healthy diet</strong>. Now lets get back to the recipe.<br />
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<a href="http://lh6.ggpht.com/-cBRJ1mseWIs/TtwyOGQt6VI/AAAAAAAAJvc/ZFnJGJkFhZo/s1600-h/fried-fish-fry-recipes-229.jpg"><img alt="Pan fried fish fry recipe" height="457" src="http://lh4.ggpht.com/-LUMym-MiCFg/TtwyPNw_FLI/AAAAAAAAJvk/migYrI4O0QU/fried-fish-fry-recipes-2_thumb26.jpg?imgmax=800" style="display: inline; margin: 0px 10px 5px 0px;" title="Pan fried fish fry recipe" width="580" /></a><br />
<blockquote>
<h3>Fish Fry Recipe Ingredients</h3>
<ul>
<li>Fish fillets - 1/2 KG or 1.1 lb</li>
<li>Cumin (Jeera) - 1 tsp </li>
<li>Chilly powder - 1 1/2 tsp</li>
<li>Turmeric powder - 1/4 tsp</li>
<li>Black Pepper - 1/4 tsp</li>
<li>Ginger Garlic paste - 1tsp</li>
<li>Fresh Coriander or Cilantro - 1tbsp (chopped)</li>
<li>Tamarind extract - 3 tbsp</li>
<li>Oil - 2 tbsp</li>
<li>Salt to taste</li>
</ul>
<strong>Preparation time: 10 minutes</strong><br />
<strong>Marination time: 60 minutes or more</strong><br />
<strong>Cooking time: 15 minutes</strong></blockquote>
<a href="http://lh4.ggpht.com/-qMCMiYVzvDk/TtwyQgoFu5I/AAAAAAAAJvs/GgZg5ADpgyk/s1600-h/fried-fish-recipes-fry-25.jpg"><img alt="Pan fried fish fry recipe" height="447" src="http://lh6.ggpht.com/-k4YLdrl70Gc/TtwyRVmojQI/AAAAAAAAJv0/YZ0CIHPTvhs/fried-fish-recipes-fry-2_thumb2.jpg?imgmax=800" style="display: inline; margin: 0px 10px 5px 0px;" title="Pan fried fish fry recipe" width="580" /></a><br />
<!-- adsense --><h3>Fried Fish Recipe Cooking Method</h3>
<strong>Making the fish marinade</strong>
<ul>
<li>In a blender or mixer take cumin, chilly powder, turmeric powder, pepper powder, ginger garlic paste, coriander or cilantro, tamarind and salt. Grind all these ingredients into a fine paste. At this point you can taste the marinade and see if it is spicy enough or if it needs more salt, etc. Depending upon your taste needs you can add a little more of the ingredients.</li>
<li>Now apply the marinade on each of the fish fillets on both sides and keep it aside for 60 minutes or more. This time will allow the marinade to penetrate and infuse the flavors into the fish.</li>
</ul>
<strong>Frying the fish</strong>
<ol>
<li>In a non-stick pan heat the oil on medium heat. This being a heart healthy recipe you can adjust the amount of oil that you want to use to fry the fish. </li>
<li>Once the oil is hot enough place the marinated fish fillet pieces on the pan and fry them.</li>
<li>After roasting for around 5 to 6 minutes and once the fish is golden brown on one side, flip them over gently to the other side.</li>
<li>Roast the fish for another 5 minutes till golden brown.</li>
<li>Once done take the fish off of the pan and serve hot with lemon wedges and onion.</li>
</ol>
</span></div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-5914683110471571755.post-15214272016776273912010-10-10T16:22:00.001-07:002012-06-17T09:09:47.655-07:00Indian Rice Recipes: Ghee Rice Recipe<span class="bigimg"><br />
<a href="http://lh6.ggpht.com/_dppvPuZQiV4/TLJLEyn8s7I/AAAAAAAAI5U/YWqaidr5bG0/s1600-h/indian-rice-recipes-ghee-rice-2%5B9%5D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="Indian Rice Recipes: Ghee Rice Recipe" alt="Indian Rice Recipes: Ghee Rice Recipe" src="http://lh3.ggpht.com/_dppvPuZQiV4/TLJLG1Vp1bI/AAAAAAAAI5Y/reUsRVMBBCg/indian-rice-recipes-ghee-rice-2_thumb%5B7%5D.jpg?imgmax=800" width="563" height="427" /></a><br />
</span><span class="smallimg"> <br />
<a href="http://lh3.ggpht.com/_dppvPuZQiV4/TLJKlVuPbEI/AAAAAAAAI5E/RxeCcsFN1C8/s1600-h/indian-rice-recipes-ghee-rice-2%5B3%5D.jpg"><img style="margin: 0px 5px 5px 0px; display: inline" title="Indian Rice Recipes: Ghee Rice Recipe" alt="Indian Rice Recipes: Ghee Rice Recipe" align="left" src="http://lh5.ggpht.com/_dppvPuZQiV4/TLJKnICeI6I/AAAAAAAAI5I/zb9yIxsKH_k/indian-rice-recipes-ghee-rice-2_thumb%5B3%5D.jpg?imgmax=800" width="175" height="134" /></a><br />
</span><p>Ghee rice is a delicious Indian rice dish made with Ghee, the Indian Clarified Butter and spices to give the rice flavor and aroma. As a side dish you can use a non-vegetarian side like <a href="http://recipes-indianfood.blogspot.com/2009/06/butter-chicken-recipe-curry-gravy.html">Butter Chicken</a> or vegetarian side dish like Vegetable Korma.</p><span class="fullpost"> <blockquote><h3>Ingredients for Ghee Rice Recipe</h3><ul><li>Rice – 2 cups (jeera samba rice or basmati rice or sona masuri rice) </li>
<li>Green chilly – 10 nos </li>
<li>Tomato – 2 nos (medium, chopped finely) </li>
<li>Onion – 2 medium sized made into paste </li>
<li>Ginger Garlic paste – 4 tbsp </li>
<li>Beans – 1/4 cup </li>
<li>Carrot – 1/4 cup </li>
<li>Peas – 1 cup </li>
<li>Clove – 6 nos </li>
<li>Cinnamon – 1 stick </li>
<li>Bay leaf – 1 no </li>
<li>Star anise – 1 no </li>
<li>Cardamom – 3 nos </li>
<li>Kasturi Methi – 1 tsp </li>
<li>Cashew nut – 8 nos </li>
<li>Ghee – 3 tbsp </li>
<li>Oil – 4 tbsp </li>
<li>Coconut milk – 2 cups </li>
<li>Water – 1 cup </li>
<li>Salt to taste </li>
</ul><p><strong>Cooking time:</strong> 45 minutes</p><p><strong>Serving:</strong> 3 to 4 people</p></blockquote><!-- adsense --><h3>Cooking Method for Ghee Rice Recipe</h3><ol><li>Take a rice cooker on medium heat and add ghee and oil. </li>
<li>After a couple of minutes add cloves, cinnamon, bay leaf, star anise and cardamom. </li>
<li>Then add  onion paste. Stir the mixture and sauté till the raw smell of onion vanishes. </li>
<li>Add ginger-garlic paste and cook till the raw smell goes. </li>
<li>Then put green chilly, cashew nuts and cook for 3 more minutes. </li>
<li>Add tomato, peas, carrot and beans with 1 tsp of salt. Cook till tomatoes are mushy. </li>
<li>At this point add coconut milk and water. Bring the contents to boil. </li>
<li>Then add some more salt to taste and put rice. </li>
<li>Close the lid and cook till 1 or 2 whistles or 15 minutes on low heat. </li>
</ol><p>The Ghee Rice is now ready to be served. Serve Ghee Rice with a side dish like Vegetable Korma or with any non-vegetarian gravy like <a href="http://recipes-indianfood.blogspot.com/2009/06/butter-chicken-recipe-curry-gravy.html">Butter Chicken</a>.</p></span>Unknownnoreply@blogger.com21tag:blogger.com,1999:blog-5914683110471571755.post-40972482001356329472010-06-04T17:18:00.001-07:002012-08-23T22:44:54.385-07:00Pav Bhaji Recipe<p><span class="smallimg"><a href="http://recipes-indianfood.blogspot.com/2010/06/pav-bhaji-recipe-indian-chaat.html"><img style="margin: 0px 10px 5px 0px; display: inline" title="Pav Bhaji Recipe" alt="Pav Bhaji Recipe" align="left" src="http://lh4.ggpht.com/_dppvPuZQiV4/TAmXzhxg3RI/AAAAAAAAIlg/BT4ZGcvezFY/Pav-Bhaji-Recipe-Indian-Chaat%5B12%5D.jpg?imgmax=800" width="176" height="127" /></a></span><span class="bigimg"><a href="http://lh5.ggpht.com/_dppvPuZQiV4/TAmXzKqT3DI/AAAAAAAAIlo/oKeFFhOwgOo/s1600-h/Pav-Bhaji-Recipe-Indian-Chaat%5B13%5D.jpg"><img style="margin: 0px 0px 5px; display: inline" title="Pav Bhaji Recipe" alt="Pav Bhaji Recipe" src="http://lh4.ggpht.com/_dppvPuZQiV4/TAmXzhxg3RI/AAAAAAAAIls/rhKAR41Mteo/Pav-Bhaji-Recipe-Indian-Chaat_thumb%5B8%5D.jpg?imgmax=800" width="566" height="409" /></a></span></p> <p><strong>Pav Bhaji</strong> is a recipe native to Maharastra and is a very popular Indian street food in Mumbai and Pune regions. Pav Bhaji is a combination of “Pav” which means bread in Marathi and “Bhaji” meaning mixed vegetables.</p><p>The origins of the Pav Bhaji goes back to the glory days of the textile mills in Mumbai when the mill workers used to have lunch breaks too short for a full meal, and so a light lunch was preferred. That is when food vendors replaced the roti and rice with bread/bun called as Pav and all the veggies were amalgamated into one spicy concoction called the 'bhaji' or mixed vegetables.</p> <span class="fullpost"> <blockquote> <h2>Pav Bhaji Recipe Ingredients</h2> <ul> <li>Potato - 4 </li> <li>Cauliflower – 1 cup (grated) </li> <li>Carrots – 2 (chopped into circles) </li> <li>Beans – 1/2 cup </li> <li>Cabbage – 1 cup (chopped) </li> <li>Green Peas – 1/2 cup </li> <li>Onions – 4 (finely chopped-3 for the bhaji and 1 for garnish) </li> <li>Tomatoes – 3 (finely chopped) </li> <li>Ginger garlic paste – 2tbsp </li> <li>Capsicum – 2 (finely chopped) </li> <li>Green chilies – 4 </li> <li>Cloves – 3 </li> <li>Red chili powder – 1/2 tsp </li> <li>Turmeric powder – 1/2 tsp </li> <li>Coriander powder – 2 tsp </li> <li>Garam masala – 1 tsp </li> <li>Bhaji Pav masala – 3 tbsp (available in most indian grocery stores) </li> <li>Cumin seeds – 1/2 tsp </li> <li>Lemons  – 2 medium sized </li> <li>Butter – 5 tbsp </li> <li>Asafetida or Hing – 2 pinch </li> <li>Salt – 2 tsp </li> <li>Sugar – 1 tsp </li> <li>Chopped Coriander Leaves for garnish </li> <li>Pav or bun – as required (you can use the hot dog buns if you are abroad like in the USA) </li> </ul> </blockquote> <!-- adsense --><h2>Pav Bhaji Cooking method</h2> <ol> <li>In a vessel boil the potatoes, mash it and keep it aside. </li> <li>In another vessel containing some water add carrots, cauliflower, cabbage, beans and peas. Bring the contents to a boil. </li> <li>Take the vessel of the heat and transfer the contents into a blender. Grind the vegetables coarsely with little water and set it aside. </li> <li>In a pan add 5 tbsp butter, asafetida, chopped onions, ginger-garlic paste and chopped capsicum. Keep stirring the contents gently until the onions turn translucent pink. </li> <li>Now add chopped tomatoes, green chilies, pav bhaji masala, red chili powder, coriander powder, turmeric powder, garam masala, cumin seeds, cloves and asafetida. Mix all the contents and simmer for 10 mins. </li> <li>Add the coarsely grinded mixed vegetables from step 3, salt, sugar and mix well. Simmer for another 6-8 minutes. </li> <li>At this stage add the mashed potatoes and mix well. Cook for another 8 minutes. While it cooks, use the back of a slotted spoon to mash the ingredients. Mash to a course texture. If required you can add another tablespoon of butter into it. </li> <li>Now add juice of 2 lemons and mix well. Take the pan off the heat and now the bhaji is done. </li> <li>In another pan or tava, melt a big dollop of butter. Since the pav or bread or bun in the center and put then on the tava facing inwards. </li> <li>Turn them around after a minutes and let the outside turn golden brown. </li> <li>Now take the pav or bun on a serving plate, add the Bhaji and garnish it with copped coriander leaves. Put some chopped onion, a piece of lemon and serve hot. </li> </ol> </span>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-5914683110471571755.post-4423998534740761352010-02-23T18:17:00.001-08:002012-08-26T18:33:31.980-07:00Shahi Paneer Recipe<span class="bigimg"><a href="http://lh4.ggpht.com/-43gGQHQ2htE/UDrIpl2H5LI/AAAAAAAAKeM/MxoNSaGFoSI/s1600-h/shahi_paneer_recipe%25255B4%25255D.jpg"><img class="photo" title="Shahi Paneer Recipe" style="display: inline" height="575" alt="Shahi Paneer Recipe" src="http://lh5.ggpht.com/-Z22s8qyxNgQ/UDrIq3-7C-I/AAAAAAAAKeU/bi_DrCUR7pc/shahi_paneer_recipe_thumb%25255B2%25255D.jpg?imgmax=800" width="575" /></a> </span> <p><span class="smallimg"><a href="http://recipes-indianfood.blogspot.com/2010/02/shahi-paneer-recipe.html"><img title="Shahi Paneer Recipe" style="float: left" alt="Shahi Paneer Recipe" src="http://lh5.ggpht.com/-Z22s8qyxNgQ/UDrIq3-7C-I/AAAAAAAAKeU/bi_DrCUR7pc/shahi_paneer_recipe_thumb%25255B2%25255D.jpg?imgmax=800" width="175" /></a></span></p> <p>Shahi Paneer recipe is my fourth recipe in the <a href="http://recipes-indianfood.blogspot.com/search/label/Paneer Recipes">Paneer recipes</a> series. In this recipe soft paneer cubes are cooked in a creamy, buttery gravy prepared with ghee (clarified butter), cashewnuts, onions, tomatoes and spices.</p> <p>The other paneer recipes are: <b><a href="http://recipes-indianfood.blogspot.com/2009/06/paneer-butter-masala-recipe-makhani.html">Paneer Butter masala</a>, <a href="http://recipes-indianfood.blogspot.com/2009/10/palak-paneer-recipe-spinach-curry.html">Palak Paneer</a> and <a href="http://recipes-indianfood.blogspot.com/2009/10/mutter-matar-paneer-recipe-peas-cottage.html">Mutter Paneer recipe</a></b></p> <span class="fullpost"> <blockquote> <h3>Ingredients for Shahi Paneer Recipe:</h3> <ul> <li>Paneer (Indian cottage cheese) - 250 gms </li> <li>Ghee - 4 tbsp. </li> <li>Onion – 1 (chopped into strips) </li> <li>Ginger - 1/2 inch piece (chopped finely) </li> <li>Green chillies – 2 (chopped finely) </li> <li>Curd -  1/4 cup </li> <li>Red chilli powder - 1/2 tsp. </li> <li>Garam masala - 1/2 tsp. </li> <li>Milk - 1/2 cup </li> <li>Tomato sauce - 2 tbsp. </li> <li>Tomatoes – 4 (chopped finely) </li> <li>Cardamom – 2 (crushed) </li> <li>Cashew nuts – 10 (made into a paste) </li> <li>Salt to taste </li> </ul> <p>Prep time: 10 minutes <br />Cooking time: 45 minutes <br />Serving: 4-6 people</p> </blockquote> <!-- adsense --> <h3><strong>Shahi Paneer Recipe Cooking Method:</strong></h3> <ol> <li>Cut the Paneer into medium sized cubes. Take a pan on medium heat. Add 1 tbsp ghee and fry the paneer cubes for around 3 minutes and keep it aside. </li> <li>Heat 2 tbsp. ghee in  a pan. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. </li> <li>Add tomatoes and cook for 7-8 minutes with the lid covered on the pan. </li> <li>Add curd and cook for 5 more minutes. </li> <li>Add 1/2 cup water and allow the contents to cool. </li> <li>Blend in a blender till smooth. </li> <li>Heat remaining ghee and add gravy. </li> <li>To this add tomato sauce, chilli powder and garam masala. </li> <li>Boil to get a very thick gravy. </li> <li>Now add milk, cashew nut paste and paneer. Mix well and boil for 3-4 minutes. </li> <li>Garnish with chopped coriander and serve the Shahi Paneer hot. </li> </ol> </span> Unknownnoreply@blogger.com25tag:blogger.com,1999:blog-5914683110471571755.post-6031783867210205072009-12-15T18:39:00.001-08:002012-06-17T10:00:44.546-07:00Prawn (Shrimp) Stir Fry Recipe<p><span class="bigimg"><a href="http://lh4.ggpht.com/_dppvPuZQiV4/SyhJd4gII6I/AAAAAAAAIK4/eqFx-ck_JDA/s1600-h/Prawn-Shrimp-Fry-1%5B16%5D.jpg"><img style="margin: 0px 0px 5px; display: inline" title="Prawn (Shrimp) Stir Fry Recipe" alt="Prawn (Shrimp) Stir Fry Recipe" src="http://lh6.ggpht.com/_dppvPuZQiV4/SyhJfI9BsCI/AAAAAAAAIK8/J9oVZN4DHtU/Prawn-Shrimp-Fry-1_thumb%5B12%5D.jpg?imgmax=800" width="574" height="393" /></a></span><span class="smallimg"><a href="http://lh5.ggpht.com/_dppvPuZQiV4/SyhIPANkpfI/AAAAAAAAIKo/gKOed4xc4S0/s1600-h/Prawn-Shrimp-Fry-1%5B9%5D.jpg"><img style="margin: 0px 10px 5px 0px; display: inline" title="Prawn (Shrimp) Stir Fry Recipe" alt="Prawn (Shrimp) Stir Fry Recipe" align="left" src="http://lh6.ggpht.com/_dppvPuZQiV4/SyhIQ2zG6WI/AAAAAAAAIKw/zXsLNhFUljM/Prawn-Shrimp-Fry-1_thumb%5B7%5D.jpg?imgmax=800" width="175" height="119" /></a></span></p> <p>This <strong>Prawn (Shrimp) Stir Fry recipe is </strong>for me the simplest and quickest non-vegetarian recipes to prepare. Of course there are other recipes like the <a href="http://recipes-indianfood.blogspot.com/search/label/Chicken%20Recipes">chicken recipes</a> that I have posted earlier that are also quick and easy but prawns are just so easy and they cook very quickly.</p><span class="fullpost"> <blockquote> <h3>Prawn stir fry Recipe Ingredients</h3> <ul> <li>Prawn (Shrimp) – 1/2 kg or 1.1 lb (shell removed and deveined) <br /><strong>Tip:</strong> If you want to know more about <a href="http://www.helpwithcooking.com/seafood-shellfish/how-to-cook-shrimp-prawn.html" rel="nofollow" target="_blank">cleaning and deveining Prawns (Shrimps</a>) just follow the link.  <br /></li> <li>Coriander (Cilantro) – 1/2 bunch </li> <li>Garlic paste – 1/4 tsp </li> <li>Ginger paste – 1/4 tsp </li> <li>Green chilly – 2 no </li> <li>Turmeric powder – 1/4 tsp </li> <li>Red chilly powder – 1 tsp </li> <li>Oil – 1 tbsp </li> <li>Salt to taste </li> </ul> Preparation time: 10 minutes <br />Cooking time: 15 minute </blockquote><!-- adsense --><p><strong><a href="http://lh3.ggpht.com/_dppvPuZQiV4/SyhIUdMproI/AAAAAAAAIKQ/_hHtZP2grpA/s1600-h/Prawn-Shrimp-Fry-2%5B7%5D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="Prawn (Shrimp) Stir Fry Recipe" alt="Prawn (Shrimp) Stir Fry Recipe" src="http://lh3.ggpht.com/_dppvPuZQiV4/SyhIWCoq2DI/AAAAAAAAIKU/N39AO6PjBfE/Prawn-Shrimp-Fry-2_thumb%5B5%5D.jpg?imgmax=800" width="552" height="376" /></a> </strong></p> <p><strong>Method:</strong></p> <ol> <li>In a pan take the oil and add all the ingredients including the Prawns. Do not add the salt yet. Mix all the above ingredient. </li> <li>Set the pan aside for 5 minutes. </li> <li>Then put the pan on medium heat. Sauté for around 5 minutes. </li> <li>Add salt and mix well. </li> <li>Continue sautéing for another 8-10 minutes until the Prawns are cooked and that’s it. Prawn Stir Fry recipe is done </li> </ol> <p>Serve hot as a starter or as a side dish. </p> </span>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-5914683110471571755.post-207442812750129612009-11-25T20:07:00.001-08:002012-06-17T13:25:41.263-07:00Lemon Vanilla Pound cake recipe<p><span class="bigimg"><a href="http://lh6.ggpht.com/_dppvPuZQiV4/Sw4Aq5JEg6I/AAAAAAAAIHc/O5QT_EqLCqA/s1600-h/pound-cake-recipe-3%5B12%5D.jpg"><img title="Lemon Vanilla Pound cake recipe" style="display: inline; margin: 0px 10px 5px 0px" height="437" alt="Lemon Vanilla Pound cake recipe" src="http://lh6.ggpht.com/_dppvPuZQiV4/Sw4AsdsSxfI/AAAAAAAAIHg/Ro3yxTGb3Aw/pound-cake-recipe-3_thumb%5B8%5D.jpg?imgmax=800" width="577" /></a></span><span class="smallimg"><a href="http://lh5.ggpht.com/_dppvPuZQiV4/Sw3_9fz-awI/AAAAAAAAIHM/iHGOoQ6B_nY/s1600-h/pound-cake-recipe-3%5B7%5D.jpg"><img title="Lemon Vanilla Pound cake recipe" style="display: inline; margin: 0px 10px 5px 0px" height="134" alt="Lemon Vanilla Pound cake recipe" src="http://lh6.ggpht.com/_dppvPuZQiV4/Sw3__MAAWGI/AAAAAAAAIHU/EZjTvz7ryCQ/pound-cake-recipe-3_thumb%5B5%5D.jpg?imgmax=800" width="175" align="left" /></a></span></p><p>This Lemon Vanilla Pound cake is my first cake recipe I am posting in this blog. This I believe is the simplest of cake recipes with few ingredients.</p><p>If you just use the vanilla essence and leave out the lemon juice it will be a plain vanilla pound cake. As a variation you can also use the pineapple essence to make it a pineapple pound cake.</p><span class="fullpost"> <blockquote> <h2>Ingredients:</h2> <ul> <li>All-purpose flour (Maida) – 2 cups </li> <li>Powdered Sugar – 2 cups </li> <li>Unsalted butter – 2 cups (4 sticks) <br /></li> <li>Pure vanilla extract or essence – 2 tsp </li> <li>Lemon juice – 1/4 cup </li> <li>Baking powder – 2 tsp </li> <li>Plain milk – 1/2 cup </li> <li>Eggs – 3 nos </li> <li>Salt – 1 tsp salt </li> </ul> <p><strong>Preparation: </strong>15 minutes <br /><strong>Cooking Time: </strong>1 hour, plus cooling</p> </blockquote><!-- adsense --><p><a href="http://lh4.ggpht.com/_dppvPuZQiV4/Sw3-6i9ssII/AAAAAAAAIGc/K18_z0oqpAM/s1600-h/pound-cake-recipe-1%5B17%5D.jpg"><img title="pound-cake-recipe-1" style="display: block; float: none; margin-left: auto; margin-right: auto" height="405" alt="pound-cake-recipe-1" src="http://lh6.ggpht.com/_dppvPuZQiV4/Sw3-7kwqAwI/AAAAAAAAIGg/oHefIHSP86I/pound-cake-recipe-1_thumb%5B13%5D.jpg?imgmax=800" width="555" /></a> <h2>Cooking Method:</h2> <ol> <li>Preheat the oven to 400 degrees F. </li> <li>Take a cake pan and lightly coat it with butter including the sides and dust a little flour wherever the butter is coated. </li> <li>In a blender or mixer on high speed beat the butter and sugar until light and fluffy. </li> <li>Then add one egg at a time into the blender beat the mixture. </li> <li>Transfer the blender content into a mixing bowl. Now add the all-purpose flour slowly and gradually into the bowl. Keep stirring the mixture in clockwise direction using a large spoon or spatula. You can use your hand as well. Do not over mix or over beat the mixture. Just ensure that flour is mixed well enough without any lumps. </li> <li>Finally add the Vanilla extract, Lemon juice and milk. Mix everything together. Remember Lemon Juice is just to give another flavor to the cake. You can skip it if you want to. The pound cake with only the vanilla essence is just as good and very delicious. </li> <li>Pour this mixture into the cake pan and bake for around 45 minutes. to test if the cake is done take a toothpick or knife and insert it into the center of the cake. If it is dry and clean when you remove it from the cake then it means it is done. </li> <li>Let the cake pan cool for 15-20 minutes. </li> <li>Run a knife around the sides of the pan and remove the cake by inverting it and then allow it to cool if it is still hot. Then you can cut the cake into thin slices and serve. </li> </ol> </span>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-5914683110471571755.post-4602357996601045252009-11-17T17:19:00.001-08:002012-05-30T16:19:55.239-07:00Coconut Burfi (Nariyal Barfi) Recipe<p><span class="bigimg"><a href="http://lh6.ggpht.com/_dppvPuZQiV4/SwNMxqlo-NI/AAAAAAAAH0Q/XKPnL46t2Js/s1600-h/coconut-burfi-recipe-sweet%5B5%5D.jpg"><img title="Coconut Burfi (Nariyal Barfi) Recipe" style="display: inline" height="423" alt="Coconut Burfi (Nariyal Barfi) Recipe" src="http://lh3.ggpht.com/_dppvPuZQiV4/SwNMzHV7xII/AAAAAAAAH0U/6yh9DrOWNiE/coconut-burfi-recipe-sweet_thumb%5B3%5D.jpg?imgmax=800" width="583" /></a></span><span class="smallimg"><a href="http://lh3.ggpht.com/_dppvPuZQiV4/SweBJLgnQWI/AAAAAAAAH2c/LJVi9OWtjGg/s1600-h/coconut-burfi-recipe-sweet%5B4%5D.jpg"><img title="Coconut Burfi (Nariyal Barfi) Recipe" style="display: inline; margin: 0px 10px 5px 0px" height="131" alt="Coconut Burfi (Nariyal Barfi) Recipe" src="http://lh5.ggpht.com/_dppvPuZQiV4/SwNPEp6DmII/AAAAAAAAH2k/qlEQH8r_ZMs/coconut-burfi-recipe-sweet_thumb%5B4%5D.jpg?imgmax=800" width="175" align="left" /></a></span></p><!-- adsense --><p>The Coconut Burfi recipe is one of the simplest Indian sweet recipes to prepare and a favorite among the kids.</p><p>It is made with very few ingredients that includes coconut mixed with sugar syrup flavored with cardamom (elaichi).</p><br style="clear:both"/> <span class="fullpost"> <blockquote><strong>Ingredients:</strong> <ul> <li>Fresh grated coconut – 1 cup </li> <li>Green cardamoms – 3 nos (powdered) </li> <li>Sugar – 1 cup </li> <li>All purpose flour (Maida) – 1 tbsp </li> <li>Ghee – 2 tsp </li> </ul> </blockquote> <p><strong>Method:</strong></p> <ol> <li>In a deep vessel or a pan on a low heat, take freshly grated coconut. Cook it for one minute stirring it continuously. </li> <li>Then add sugar and keep stirring frequently for 5 minutes. </li> <li>When the sugar melts and begins to boil, add 1 tbsp of All purpose flour (Maida). </li> <li>Mix the contents and then add cardamom powder. Keep stirring the mixture until it thickens. </li> <li>Add ghee and mix well. </li> <li>In about 10 to 15 minutes the mixture will thicken to a consistency where the sugar syrup is no longer clearly visible and cannot be separated from the coconut. </li> <li>Now move the contents into a large enough plate and spread the mixture such that the height is around 3/4th of an inch. Make sure when you spread the mixture it does not tear in between. It should all be in one piece. </li> <li>After a few minutes while it is still hot, cut into diamond or square shaped pieces with a sharp knife. </li> <li>Allow it to cool completely at which time each piece would have hardened and you can easily separate out the pieces and store them. </li> </ol> </span>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-5914683110471571755.post-1700027265003450992009-11-12T20:21:00.001-08:002012-07-22T15:29:19.285-07:00Vegetable Pulao Recipe<span class="bigimg"><a href="http://lh4.ggpht.com/_dppvPuZQiV4/Svze13NgNSI/AAAAAAAAHw4/TaLfupTr-_8/s1600-h/pulao-vegetable-Pulav%5B6%5D.jpg"><img title="Vegetable Pulao Recipe" style="display: inline" height="457" alt="Vegetable Pulao Recipe" src="http://lh4.ggpht.com/_dppvPuZQiV4/Svze2l1hF4I/AAAAAAAAHw8/EHzcOXw-u78/pulao-vegetable-Pulav_thumb%5B4%5D.jpg?imgmax=800" width="580" /></a></span> <span class="smallimg"><a href="http://recipes-indianfood.blogspot.com/2009/11/vegetable-pulao-Pulav-recipe.html"><img title="Vegetable Pulao Recipe" style="display: inline; margin: 0px 10px 5px 0px" height="144" alt="Vegetable Pulao or Pulav Recipe" src="http://lh4.ggpht.com/_dppvPuZQiV4/Svze4eui1UI/AAAAAAAAHxI/rgm5EQU70Bk/pulao-vegetable-Pulav-2%5B11%5D.jpg?imgmax=800" width="175" align="left" /></a></span><!-- adsense --> <p><strong>Vegetable Pulao</strong> is a flavored <a href="http://recipes-indianfood.blogspot.com/search/label/Rice%20Recipes" target="_blank">rice recipe</a> which includes cooking rice with vegetables and spices. Long-grained rice varieties like Basmati are the best for preparing Pulao. You can also use Sona Masoori or Jeera Samba rice. In this recipe I have also used coconut milk, mint and coriander for added aroma and flavor.</p> <span class="fullpost"> <p><a href="http://lh5.ggpht.com/-WWaLJBMnjSw/UAx97x_hZCI/AAAAAAAAKTM/nDHVoTxNB30/s1600-h/veg-pulao-recipe-2%25255B6%25255D.jpg"><img class="photo" title="Veg Pulao Recipe" style="display: inline; margin-left: 0px; margin-right: 0px" height="575" alt="Veg Pulao Recipe" src="http://lh6.ggpht.com/-kju4j_HSH8s/UAx98_mW-6I/AAAAAAAAKTU/lF4a1gd2J7c/veg-pulao-recipe-2_thumb%25255B4%25255D.jpg?imgmax=800" width="575" /></a>  <br style="clear: both" /><a href="http://lh4.ggpht.com/-ccWZmH8Kbpc/UAx9-NNzXyI/AAAAAAAAKTc/QZQfMTR3BSc/s1600-h/vegetable-pulao-recipe-3%25255B4%25255D.jpg"><img class="photo" title="Vegetable Pulao Recipe" style="display: inline" height="575" alt="Vegetable Pulao Recipe" src="http://lh6.ggpht.com/-fY4mgxaHfeM/UAx9_a8oTII/AAAAAAAAKTk/iR-_90Llm8o/vegetable-pulao-recipe-3_thumb%25255B2%25255D.jpg?imgmax=800" width="575" /></a> </p> <blockquote> <h3>Ingredients for Vegetable Pulao Recipe</h3> <ul> <li>2 1/2 cup Basmati </li> <li>2 Onions (long slices) </li> <li>2 Big Tomatoes </li> <li>15-20 Beans (cut into 1 inch pieces) </li> <li>2-3 Carrots (cut into pieces) </li> <li>1 1/2 cup Cauliflower </li> <li>1 cup Peas </li> <li>1 tbsp Mint leaves (chopped) </li> <li>1 tbsp Coriander leaves </li> <li>1/3 cup Oil </li> <li>2 Bay leaves </li> <li>1 inch Cinnamon stick </li> <li>4 Cloves </li> <li>1 1/2 tsp Kasuri methi (dry Fenugreek leaves) </li> <li>3 Marathi Moggu (<a href="http://ingredientsglossary.wordpress.com/2007/04/01/marathi-moggu/" target="_blank" rel="nofollow">What’s this</a>) </li> <li>1 Star Anise </li> <li>3 Cardamom </li> <li>1 1/2 cup Coconut milk <br /><strong>TIP:</strong> If you don’t have canned coconut milk you can prepare it yourself. Grate one coconut. In a blender grind the grated coconut with one cup of lukewarm water for a few minutes. Then strain through a fine sieve to get the coconut milk. </li> <li>Salt to taste </li> </ul> <p>Grind the following ingredients into a thick paste:</p> <ul> <li>20-22 Green Chilies </li> <li>1 hand full of Mint (Pudina) leaves </li> <li>1 hand full of coriander (Cilantro) leaves </li> <li>1 inch cinnamon stick </li> <li>6 Cloves </li> <li>1/2 tsp Peppercorn </li> <li>1/4 tsp Turmeric powder </li> <li>2 tbsp Dhania (Coriander) powder </li> <li>1/2 medium sized Onion </li> <li>4 tbsp Ginger Garlic paste  </li> </ul> <div><b>Prep time: <span class="preptime">15 min <span class="value-title" title="PT15M"></span></span></b></div> <div><b>Cook time: <span class="preptime">30 min <span class="value-title" title="PT30M"></span></span></b></div> <div><b>Serving: <span class="yield">4 people</span></b></div> </blockquote> <p><a href="http://lh4.ggpht.com/-3OOGj0_iZQw/UAx-Amo1O1I/AAAAAAAAKTs/RUo598YPu_I/s1600-h/vegetable-pulav-recipe%25255B12%25255D.jpg"><img class="photo" title="Vegetable Pulav Recipe" style="display: inline" height="390" alt="Vegetable Pulav Recipe" src="http://lh3.ggpht.com/-sp1tPQ2hXt0/UAx-B7ZPUHI/AAAAAAAAKT0/Tq_5tNBzzqE/vegetable-pulav-recipe_thumb%25255B10%25255D.jpg?imgmax=800" width="579" /></a> </p> <h3><strong>Vegetable Pulao Recipe Cooking Method</strong></h3> <ol> <li>First wash and soak the Basmati rice for 10 to 15 minutes. </li> <li>Take a pressure cooker or deep pan. Add oil and when it is hot add Bay leaves, Cinnamon stick, Cloves, Kasuri methi, Marathi Moggu, Star Anise and Cardamom. </li> <li>After a minute or so add onion and sauté for 3 minutes. </li> <li>Then put all the vegetables and 1 tsp salt.  Cook for 6 minutes. </li> <li>Add tomatoes and cook them till they are mushy or pulpy. </li> <li>Then put the paste that was prepared earlier and mix well. </li> <li>Cover and cook on simmer till oil separates. </li> <li>Add coconut milk and 2 cups of water required for the rice to be cooked. </li> <li>When the contents come to a boil. Taste the liquid and add salt if required. </li> <li>Now add rice, mint leaves and coriander leaves. </li> <li>Close the lid and cook till you hear 1 whistle (pressure release) if your using a pressure cooker. If you are using a deep pan then cook till most of the water dries up. You will know the rice is done when you press a grain between your thumb and index finger and it squishes completely. And you are done! </li> </ol> <p>Serve piping hot Vegetable Pulao with tomato, onion and cucumber raita.</p> </span> Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-5914683110471571755.post-3494560292061699612009-11-01T16:54:00.001-08:002012-09-02T14:00:30.241-07:00Peas Rice Recipe with spices<p><span class="bigimg"><a href="http://lh5.ggpht.com/_dppvPuZQiV4/Su4vATCZ89I/AAAAAAAAHpI/RRwdXZ5PJWE/s1600-h/Peas-Rice-Recipes-1%5B5%5D.jpg"><img style="margin: 0px 0px 5px; display: inline" title="Peas Rice Recipe with spices" alt="Peas Rice Recipe with spices" src="http://lh5.ggpht.com/_dppvPuZQiV4/Su4vB9wX6CI/AAAAAAAAHpM/pp1Ri83QYww/Peas-Rice-Recipes-1_thumb%5B3%5D.jpg?imgmax=800" width="567" height="457" /></a></span><span class="smallimg"><a href="http://lh5.ggpht.com/_dppvPuZQiV4/Su4tws9AaGI/AAAAAAAAH2s/ng5pruFsmWM/s1600-h/Peas-Rice-Recipes-1.jpg"><img style="margin: 0px 10px 5px 0px; display: inline" title="Peas Rice Recipe with spices" alt="Peas Rice Recipe with spices" align="left" src="http://lh4.ggpht.com/_dppvPuZQiV4/Su4tyFlVvQI/AAAAAAAAH20/IXHqX53KobI/Peas-Rice-Recipes-1_thumb.jpg?imgmax=800" width="175" height="143" /></a></span></p> <p>The <strong>Peas Rice recipe</strong> has long been prepared in our household for generations. I learnt this from my mother. Traditionally it used to be prepared with broken rice. But I have used basmati rice.</p> <span class="fullpost"> <blockquote> <h3>Peas Rice Recipe Ingredients</h3> <ul> <li>Rice – 2 1/2 cups </li> <li>Green chilly – 15 nos (split lengthwise) </li> <li>Tomatoes – 2 (medium sized) </li> <li>Onion – 2 nos (Big sized chopped length wise) </li> <li>Garlic – 8 nos (crushed) </li> <li>Ginger – 1 inch (crushed) </li> <li>Coriander leaves – 1/2 cup (chopped) </li> <li>Mint leaves – 1/2 cup (chopped) </li> <li>Peas – 1 cup </li> <li>Clove and Cinnamon powder - 1 tsp </li> <li>Bay leaf – 1 nos </li> <li>Star Anise – 1 nos </li> <li>Cardamom – 3 nos </li> <li>Marathi Moggu – 2 nos </li> <li>Kasuri methi – 1 tsp </li> <li>Turmeric powder – 1/4 tsp </li> <li>Oil – 1/3 cup </li> <li>Salt to taste </li> </ul> </blockquote> <!-- adsense --><p><strong><a href="http://lh5.ggpht.com/_dppvPuZQiV4/Su4t1RcJiQI/AAAAAAAAHog/KC13Bf0JOWY/s1600-h/Peas-Rice-Recipes-2%5B10%5D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="Peas Rice Recipe with spices" alt="Peas Rice Recipe with spices" src="http://lh4.ggpht.com/_dppvPuZQiV4/Su4t28iCztI/AAAAAAAAHok/K1cnh8QBzPk/Peas-Rice-Recipes-2_thumb%5B8%5D.jpg?imgmax=800" width="576" height="438" /></a> </strong></p> <h3>Peas Rice Recipe Cooking Method</h3> <ol> <li>Wash the rice and soak it in water for 10 minutes. </li> <li>Take a rice cooker and add oil. When oil is heated put all the spices (Bay leaf, Star Anise, Cardamom, Marathi Moggu, Kasuri methi) in. </li> <li>Add crushed ginger and crushed garlic. Sauté for 4 minute. </li> <li>Then add onion,green chilly and sauté for 5 more minutes. </li> <li>Now add coriander and mint leaves, mix well and cook for 2 additional minutes. </li> <li>Then add tomatoes and turmeric. Cook till the tomatoes are mushy. </li> <li>Add peas and mix well. Cook for 4 minutes and add water. </li> <li>Bring it to boil and add salt. </li> <li>Put rice and clove & cinnamon powder. </li> <li>Now close the cooker lid and cook till your hear 1 whistle. </li> </ol> <p>Serve hot with raitha or pudina chutney! Also try out other <a href="http://recipes-indianfood.blogspot.com/search/label/Rice%20Recipes" target="_blank">Rice recipes</a>.</p> </span> Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-5914683110471571755.post-47600247424173185232009-10-24T21:06:00.001-07:002012-08-26T22:19:15.695-07:00Mutter (Matar) Paneer Recipe (Peas & Indian Cheese Recipe)<p><span class="bigimg"><a href="http://lh6.ggpht.com/_dppvPuZQiV4/SuPRUjQQ2xI/AAAAAAAAHmI/Ia5uIviJ0mw/s1600-h/mutter-paneer-recipe-1%5B27%5D.jpg"><img style="margin: 0px 0px 5px; display: inline" title="Mutter (Matar) Paneer Recipe" alt="Mutter (Matar) Paneer Recipe" src="http://lh3.ggpht.com/_dppvPuZQiV4/SuPRWbUKMEI/AAAAAAAAHmM/7VSMYaEkjsk/mutter-paneer-recipe-1_thumb%5B18%5D.jpg?imgmax=800" width="579" height="425" /></a></span><span class="smallimg"><a href="http://recipes-indianfood.blogspot.com/2009/10/mutter-matar-paneer-recipe-peas-cottage.html"><img style="margin: 0px 10px 5px 0px; display: inline" title="Mutter (Matar) Paneer Recipe" alt="Mutter (Matar) Paneer Recipe" align="left" src="http://lh5.ggpht.com/_dppvPuZQiV4/SuPOwCN9KQI/AAAAAAAAH28/oO1o585oWIc/mutter-paneer-recipe-1.jpg?imgmax=800" width="175" height="131" /></a></span></p><p>This paneer recipe needs no introduction. It is a very popular north indian recipe made with peas (mutter/mattar) and indian Cottage Cheese (Paneer) into a rich creamy gravy.</p><p>This is among my 3 most favorite <a href="http://recipes-indianfood.blogspot.com/search/label/Paneer%20Recipes" target="_blank">paneer recipes</a>. The other 2 being <a href="http://recipes-indianfood.blogspot.com/2009/10/palak-paneer-recipe-spinach-curry.html" target="_blank">Palak Paneer recipe</a> and <a href="http://recipes-indianfood.blogspot.com/2009/06/paneer-butter-masala-recipe-makhani.html" target="_blank">Paneer Butter Masala recipe</a>. If this is not your favorite yet then try this recipe and it will become one.</p> <span class="fullpost"> <p><a href="http://lh6.ggpht.com/_dppvPuZQiV4/SuPOzf6BUeI/AAAAAAAAHk4/xqa-hJ7f5tY/s1600-h/mutter-paneer-recipe-2%5B10%5D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="Mutter (Matar) Paneer Recipe" alt="Mutter (Matar) Paneer Recipe" src="http://lh3.ggpht.com/_dppvPuZQiV4/SuPO0jPtBXI/AAAAAAAAHk8/OaEvl-3uHmM/mutter-paneer-recipe-2_thumb%5B8%5D.jpg?imgmax=800" width="578" height="431" /></a> </p> <blockquote><h3>Ingredients for Mutter Paneer Recipe:</h3> <ul> <li>Paneer – 250gms </li> <li>Mutter (Peas) – 1 1/4 cup </li> <li>Green chilly – 2 no </li> <li>Onion – 1 (medium) </li> <li>Tomato – 2 (medium) </li> <li>Ghee – 2 tbsp </li> <li>Butter – 1 tbsp </li> <li>Oil – 1 tbsp </li> <li>Jeera (cumin) – 1tsp </li> <li>Chilly powder – 1tsp </li> <li>Poppy seeds (Khas Khas) – 1 tbsp </li> <li>Garam Masala powder – 2 tsp </li> <li>Ginger Garlic paste – 1 tbsp </li> <li>Cashew nuts – 5 no </li> <li>Kasuri methi (fenugreek leaves) – 1 tsp </li> <li>Sugar – 1 tsp </li> <li>Turmeric powder – 1/4 tsp </li> <li>Food color (a pinch) </li> <li>Salt to taste </li> <li>Coriander leaves for garnish </li> </ul> </blockquote> <!-- adsense --><p><h3>Cooking Method for Mutter Paneer Recipe:</h3> </p> <ol> <li>Take oil in a pan. Add onion and fry lightly. </li> <li>Then put green chilly, ginger garlic paste, jeera, poppy seeds, kasuri methi, cashew and fry till you get aroma of poppy seeds. </li> <li>Remove the pan from heat and add 1/2 cup of water and set aside for 30 minutes. Now grind the contents in to a paste. </li> <li>Blanch the tomatoes in hot water, remove the skin and make puree out of it . </li> <li>Cut the paneer into cubes and roast them with little ghee in a pan. When the paneer cubes turn light golden brown remove them from heat and set them aside in little warm water so that they stay soft and tender. </li> <li>In the same pan in which you fried the paneer, add the paste from step 3 and sauté for 3 minutes. </li> <li>Then add tomato puree, mix well and cook for 3 more minutes. </li> <li>Now put chilly powder, turmeric powder, garam masala  powder, food color and butter. Mix the contents well. </li> <li>At this stage add mutter. If you are using fresh mutter from the shell, boil them for a few minutes in water and then add them. If you are using frozen mutter, you can add them without cooking. Cook the contents till the oil begins to separate. </li> <li>Then add 1 cup of water, sugar, salt and bring it to boil. </li> <li>Now add paneer and cook for five more minutes and the recipe is done </li> </ol> <p>Garnish with coriander leaves and serve hot with paratha, naan, chapati, poori and any other kind of indian bread. You can also serve it as a gravy item for jeera rice and ghee rice.</p> </span>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-5914683110471571755.post-74791314121451604242009-10-22T21:15:00.001-07:002012-05-26T14:24:53.961-07:00Insane(Sand)wiches!!!<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="bigimg"><img alt="image" height="426" src="http://lh3.ggpht.com/_dppvPuZQiV4/SuEwoiorRfI/AAAAAAAAHjk/Bp3IsENHlu0/image_thumb%5B4%5D.png?imgmax=800" style="display: inline; margin: 0px 0px 5px;" title="image" width="560" /></span> <span class="smallimg"><img align="left" alt="sandwiches" height="137" src="http://lh6.ggpht.com/_dppvPuZQiV4/SuEtxhVO0bI/AAAAAAAAH3E/wc4ClKOpHVI/image8%5B1%5D.png?imgmax=800" style="display: inline; margin: 0px 10px 5px 0px;" title="image" width="175" /></span>It’s a cell phone…no wait…it is a toy phone… no no wait….it is a SANDWICH !!! Yes you read it right. It is a sandwich in the form of a cell phone. Who says a sandwich should merely be two slices of bread separated by some cheese and meat or veggies. It can be a work of art.<br />
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<img alt="image" height="428" src="http://lh6.ggpht.com/_dppvPuZQiV4/SuEt6IrclfI/AAAAAAAAHiQ/77Gbd-et8dQ/image%5B33%5D.png?imgmax=800" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="image" width="548" /><br />
<!-- adsense -->I found these photos on a website completely and solely dedicated to showcasing world’s craziest sandwich constructions. Check out the website for more bizarre sandwiches which is rightly called <a href="http://www.insanewiches.com/" rel="nofollow" target="_blank">insanewiches.com</a><br />
<em>Images courtesy insanewiches.com</em><br />
</span> </div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5914683110471571755.post-73910832533780837012009-10-20T22:11:00.001-07:002012-05-27T17:18:02.312-07:00Gajar halwa Recipe (Carrot halva)<p><span class="bigimg"><a href="http://lh3.ggpht.com/_dppvPuZQiV4/St6aG2qVzaI/AAAAAAAAHh8/-hgfA8HDoM4/s1600-h/gajar-halwa-recipe-carrot%5B6%5D.jpg"><img style="margin: 0px 0px 5px; display: inline" title="Gajar halwa Recipe (Carrot halva)" alt="Gajar halwa Recipe (Carrot halva)" src="http://lh3.ggpht.com/_dppvPuZQiV4/St6aISB7ksI/AAAAAAAAHiA/ltEI9aY9mX4/gajar-halwa-recipe-carrot_thumb%5B4%5D.jpg?imgmax=800" width="572" height="431" /></a></span><span class="smallimg"><a href="http://lh3.ggpht.com/_dppvPuZQiV4/St6X28ndKiI/AAAAAAAAH3M/-dAm7RjOcSA/s1600-h/gajar-halwa-recipe-carrot.jpg"><img style="margin: 0px 10px 5px 0px; display: inline" title="Gajar halwa Recipe (Carrot halva)" alt="Gajar halwa Recipe (Carrot halva)" align="left" src="http://lh6.ggpht.com/_dppvPuZQiV4/St6X4vU12SI/AAAAAAAAH3U/mNqZETXD6Lo/gajar-halwa-recipe-carrot_thumb.jpg?imgmax=800" width="175" height="135" /></a></span></p> <p><!-- adsense --><strong>Gajar ka halwa (Carrot pudding) recipe</strong> is a delicious Indian dessert recipe made with grated carrot, milk, khoya and loaded with nuts and dried fruits. It is one of the most popular recipes in most Indian wedding ceremonies and family occasions served as dessert with scoops of vanilla ice cream. This recipe also forms an integral part of many Indian festivals.</p> <span class="fullpost"> <blockquote> <p><h3>Ingredients for Gajar halwa Recipe:</h3></p> <ul> <li>Carrot - 1 kg </li> <li>Milk - 1 1/2 cup </li> <li>Khoya or mawa (Use Ricotta cheese to make Khoya. See below.) - 1/2 cup  <br /></li> <li>Sugar - 1 1/2 cup (as per taste) </li> <li>Ghee - 1/2 cup </li> <li>Cardamom - 35 no </li> <li>Arrowroot powder – 2 tbsp </li> <li>Cashew nut - 1/2 cup </li> <li>Raisin - 1/2 cup </li> <li>Food color as required </li> </ul> <p><strong>Preparation:</strong></p> <ul> <li>Grate the carrot and set aside. </li> <li>Peel the skin of 25 cardamoms. Take the peeled cardamom with the unpeeled ones in a blender. Add 2 tsp of sugar to the the blender and made powder. </li> <li><strong>Cooking Tip: Home made Khoya/Mawa from Ricotta cheese <br /></strong>In a heavy bottom pan cook the ricotta cheese on medium heat. Stir frequently until all the liquid evaporates. Now you are left with crumbled Khoya or Mawa which you can use for this recipe. </li> </ul> </blockquote> <p><strong><a href="http://lh3.ggpht.com/_dppvPuZQiV4/St6X8Qn7n9I/AAAAAAAAHh0/huid4LwiU7A/s1600-h/gajar-halwa-recipe-carrot-2%5B5%5D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="Gajar halwa Recipe (Carrot halva)" alt="Gajar halwa Recipe (Carrot halva)" src="http://lh6.ggpht.com/_dppvPuZQiV4/St6X-QSaMAI/AAAAAAAAHh4/3uy1uBBIdEA/gajar-halwa-recipe-carrot-2_thumb%5B3%5D.jpg?imgmax=800" width="579" height="467" /></a> </strong></p> <p><h3>Cooking Method for Gajar halwa Recipe</h3> </p> <ol> <li>Take a non stick pan or kadai. Put grated carrot and fry for around 8 minutes on low heat. </li> <li>Then add milk and cook on medium heat till it is fully absorbed while stirring frequently. </li> <li>Add khoya (Ricotta cheese) and cook till the khoya blends fully into the carrot. This usually takes about 15 minutes. </li> <li>Now add sugar and mix well until the sugar melts. </li> <li>Add ghee and mix well and cook for another 5 minutes. </li> <li>Add the arrowroot powder and mix well. As you mix you will observe that the contents are now become a little sticky which is when you know the recipe is almost ready. </li> <li>Meanwhile in another pan fry the cashew nuts and raisin for a couple of minutes in a little ghee and add it to the carrot mixture. </li> <li>At this stage add the cardamom & sugar powder and mix well. </li> </ol> </span>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5914683110471571755.post-60535639379469533122009-10-16T22:06:00.001-07:002012-08-23T22:19:13.205-07:00Spicy Hyderabadi Chicken 65 Recipe<p><span class="bigimg"><a href="http://lh5.ggpht.com/_dppvPuZQiV4/StoB-QChPdI/AAAAAAAAHfc/0Vh7-HBqxVg/s1600-h/Chicken-65-dry%5B11%5D.jpg"><img style="margin: 0px 0px 5px; display: inline" title="Hyderabadi Chicken 65 Recipe" alt="Hyderabadi Chicken 65 Recipe" src="http://lh5.ggpht.com/_dppvPuZQiV4/StoCALYqpjI/AAAAAAAAHfg/sc2T6E_3uFM/Chicken-65-dry_thumb%5B9%5D.jpg?imgmax=800" width="576" height="466" /></a></span><span class="smallimg"><a href="http://lh5.ggpht.com/_dppvPuZQiV4/StlQznjV00I/AAAAAAAAH3c/12a2O80T8G8/s1600-h/Chicken-65-dry.jpg"><img style="margin: 0px 10px 5px 0px; display: inline" title="Hyderabadi Chicken 65 Recipe" alt="Hyderabadi Chicken 65 Recipe" align="left" src="http://lh5.ggpht.com/_dppvPuZQiV4/StlQ1SASDHI/AAAAAAAAH3k/PfHRfSdsqUU/Chicken-65-dry_thumb.jpg?imgmax=800" width="175" height="145" /></a></span></p> <p>Chicken 65 is a very popular Hyderabadi deep fried chicken recipe. Like most of us I too am not sure how this recipe got its name primarily because there are so many stories to it. </p> <p>One story claims that a hotelier prepared the Chicken 65 recipe with1 kilo of chicken using 65 chilies. Another attributes the number 65 to the year when the recipe was introduced and yet another attributes 65 to the age of chicken in days. What ever the story, there is no denying that this recipe is hot and spicy delicious. So without further ado lets get started.</p> <span class="fullpost"> <blockquote> <p><h3>Ingredients for Chicken 65 Recipe:</h3></p> <ul> <li>Boneless chicken – 1/2 kg </li> <li>Egg – 1 no </li> <li>Ginger-Garlic paste – 1 tbsp </li> <li>Red chilly powder  – 1 tsp </li> <li>Red food color – 2 pinch </li> <li>Corn flour – 2 tbsp </li> <li>Green chilly – 8 no (split) </li> <li>Curry leaves – 10 no </li> <li>Ginger finely chopped –1 tbsp </li> <li>Curd/Yogurt – 1 1/2 cup </li> <li>Ajinomoto – 1 pinch </li> <li>Black Pepper powder – 1/2 tsp </li> <li>Coriander leaves for garnish </li> <li>Oil for deep frying </li> <li>Salt to taste <br /></li> </ul> </blockquote> <p><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="Hyderabadi Chicken 65 Recipe" alt="Hyderabadi Chicken 65 Recipe" src="http://lh5.ggpht.com/_dppvPuZQiV4/StlQ40TUpAI/AAAAAAAAHeY/vttKmxnGQks/Chicken-65-dry-2_thumb%5B5%5D.jpg?imgmax=800" width="570" height="437" /></p> <!-- adsense --><p><h3>Cooking Method for Chicken 65 Recipe:</h3></p> <ol> <li>Take a bowl. Add ginger garlic paste, food color, salt, chilly powder, corn-flour, egg, chicken and mix well. Set aside this marinate for half an hour. </li> <li>Take a heavy bottom deep frying pan with sufficient oil. </li> <li>When oil is hot, fry the chicken pieces in batches and set aside. </li> <li>Take another nonstick pan. Put 2 tbsp oil, add finely chopped ginger and fry for 2 min. </li> <li>Put green chilies and sauté for another 2 minutes. Then put curry leaves and fry till curry leaves turn crispy. </li> <li>Add yogurt and cook for a couple of more minutes. When the curd starts to bubble, add salt, ajinomoto , food color and then add the fried chicken. Now increase the heat and mix well. </li> <li>Once you see that the chicken has absorbed 3/4th of the curd, add pepper and mix well. </li> <li>Continue tossing the chicken slowly without breaking them into smaller pieces. I would recommend using a wooden spatula. Toss the chicken until all the curd is absorbed and you are left with almost dry chicken pieces. </li> <li>Garnish with coriander leaves and serve hot. </li> </ol> </span>Unknownnoreply@blogger.com20tag:blogger.com,1999:blog-5914683110471571755.post-76575440023524119582009-10-10T18:21:00.001-07:002012-08-24T18:40:27.988-07:00Palak Paneer Recipe (Spinach Cheese Curry)<p><span class="bigimg"><img style="margin: 0px 0px 5px; display: inline" title="Palak Paneer Recipe" alt="Palak Paneer Recipe" src="http://lh3.ggpht.com/_dppvPuZQiV4/StE0edYA1-I/AAAAAAAAHag/VdLDTObJd3U/Palak-Paneer-Recipe-Spinach-1%5B25%5D.jpg?imgmax=800" width="579" height="391" /></span><span class="smallimg"><a href="http://recipes-indianfood.blogspot.com/2009/10/palak-paneer-recipe-spinach-curry.html"><img style="margin: 0px 5px 5px 0px; display: inline" title="Palak Paneer Recipe" alt="Palak Paneer Recipe" align="left" src="http://lh3.ggpht.com/_dppvPuZQiV4/StEzALqtq5I/AAAAAAAAH3s/tIGPME7yRY4/Palak-Paneer-Recipe-Spinach-1.jpg?imgmax=800" width="175" height="126" /></a></span></p> <p><strong>Palak Paneer</strong> <strong>Recipe</strong> is a traditional North Indian recipe made from cooked spinach (Palak) and soft  Indian cottage cheese (Paneer). Being an integral part of the Punjabi cuisine, this <strong><a href="http://recipes-indianfood.blogspot.com/search/label/Paneer%20Recipes">Paneer recipe</a></strong> consists of small soft Paneer cubes cooked in a Palak based creamy gravy or curry with onion, tomatoes and cumin.</p><span class="fullpost"><p>As for the health benefits of Palak, we all know that it is considered a rich source of iron and calcium. In fact researchers have identified at least 13 different flavonoid compounds in spinach that function as antioxidants and as anti-cancer agents especially against Prostate and Ovarian cancers. There are many more <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=43" rel="nofollow" target="_blank">health benefits of spinach</a> but that's for another time. For now lets get started with the recipe.</p> <blockquote> <p><h3>Palak Paneer Recipe Ingredients:</h3> </p> <ul> <li>Palak (spinach) – 2 big bunches </li> <li>Paneer – 250gms </li> <li>Onion – 2 nos (medium sized; 1 whole used for puree and the other finely chopped) </li> <li>Tomatoes – 2 nos </li> <li>Coriander leaves – 1 handful </li> <li>Ginger garlic paste – 1tsp </li> <li>Green chilli – 3 nos </li> <li>Oil – 3 tbsp </li> <li>Ghee (clarified butter) – 1 tbsp </li> <li>Cumin seeds (jeera) –1tsp </li> <li>Garam masala (cinnamon and clove powder) – 1/2 tsp </li> <li>Bay leaf – 1 no </li> <li>Cardamom – 1 no </li> <li>Fresh cream (Doodh malai) – 2 tbsp </li> <li>Sugar – 1 tsp </li> <li>Kasuri methi (Fenugreek) leaves – 1 tsp </li> <li>Dhaniya powder (coriander powder) –1 tsp </li> <li>Chilly powder – 1 tsp </li> <li>Salt to taste </li> </ul> <strong>Preparation Time: 15 minutes</strong> <br /><strong>Cooking Time: 45 minutes</strong> <br /></blockquote> <!-- adsense --><p><h3>Cooking Method for Palak Paneer recipe:</h3></p> <ol> <li><strong>Blanch Tomato:</strong> Take a  vessel, add a liter of <a href="http://lh6.ggpht.com/_dppvPuZQiV4/StEzDsievII/AAAAAAAAHZk/PzoSvryMNqI/s1600-h/Palak-Paneer-Recipe-Spinach-2%5B15%5D.jpg"><img style="margin: 0px 0px 5px 5px; display: inline" title="Palak Paneer Recipe" alt="Palak Paneer Recipe" align="right" src="http://lh3.ggpht.com/_dppvPuZQiV4/StEzErijsqI/AAAAAAAAHZo/5U4sYyHxtKs/Palak-Paneer-Recipe-Spinach-2_thumb%5B13%5D.jpg?imgmax=800" width="335" height="263" /></a>water bring it to boil. Put tomato and cook for 8 minutes. Take out the tomato and allow it to cool. Then remove the skin and grind it to a paste and set aside. </li> <li><strong>Blanch Spinach:</strong> In the same water, cook palak and coriander leaves. Add a pinch of salt so that the color of Spinach remains intact. Let it cook for 3 minutes. Remove the palak and coriander into a separate container. Set the water aside for later use. </li> <li>Make a puree of the cooked spinach with coriander leaves in a blender. </li> <li>Also make a puree of one medium sized onion with 3 green chillies. </li> <li>Take another vessel or kadai on medium heat. Add oil and then when it is hot add paneer cubes. Fry for 4 minutes. Take the paneer cubes out of the vessel and soak in warm water. This ensures that the paneer stays soft and tender. </li> <li>In the same vessel or kadai in which you fried paneer with the same oil, add jeera seeds. When it starts to crackle add one finely chopped onion. Sauté till golden brown. </li> <li>Add onion and chilly paste and fry for 4 minutes on medium heat. </li> <li>Then add chilly powder and coriander powder. Mix well for a minute. Add tomato puree and cook for 5 more minutes on low heat. </li> <li>Then add palak and coriander paste and cook for 6 additional minutes. </li> <li>Add fried paneer, salt to taste and add little water that was used for cooking the palak. Cook for 10 minutes until gravy like consistency. Add more water if needed. </li> <li>Now add cream, kasuri methi leaves, garam masala and ghee. Mix well and cook for 3 more minutes. </li> </ol> <p>Serve hot with rotis, naan or rice.</p> </span>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5914683110471571755.post-91784139304607660532009-10-03T18:26:00.001-07:002012-06-17T09:46:27.301-07:00Spicy Prawn Curry recipe<p><span class="bigimg"><a href="http://lh4.ggpht.com/_dppvPuZQiV4/Ssf5s85pdtI/AAAAAAAAHPk/o1oE2Kdni1E/s1600-h/prawn-curry-recipe%5B14%5D.jpg"><img style="margin: 0px 0px 5px; display: inline" title="Spicy Prawn Curry Recipe" alt="Spicy Prawn Curry Recipe" src="http://lh6.ggpht.com/_dppvPuZQiV4/Ssf5uSdpbZI/AAAAAAAAHPo/iyZjByFESpo/prawn-curry-recipe_thumb%5B10%5D.jpg?imgmax=800" width="574" height="395" /></a></span><span class="smallimg"><a href="http://recipes-indianfood.blogspot.com/2009/10/prawn-curry-recipe-shrimp-masala.html"><img style="margin: 0px 10px 5px 0px; display: inline" title="Spicy Prawn Curry Recipe" alt="Spicy Prawn Curry Recipe" align="left" src="http://lh5.ggpht.com/_dppvPuZQiV4/Ssf5wkDH94I/AAAAAAAAHPw/Abm5WMH_m6Y/prawn-curry-recipe_thumb%5B5%5D.jpg?imgmax=800" width="175" height="123" /></a></span></p> <p>The traditional Bengali, Goan and the Kerala prawn curry recipes involve use of coconut with ginger and/or garlic. This prawn curry recipe is a variation without these ingredients yet very delicious and flavorful. It goes very well with plain rice, jeera rice and ghee rice.</p> <span class="fullpost"> <blockquote> <p><h3>Prawn Curry Recipe Ingredients:</h3></p> <ul> <li>Prawns (Shrimp) – 1 lb or 1/2 kg (cleaned and deveined) </li> <li>Onion (Medium sized) – 2 nos </li> <li>Coriander leaves – 3 tbsp (finely chopped) </li> <li>Curry leaves – 20 nos </li> <li>Mustard seeds – 1/2 tsp </li> <li>Home made Sambar powder – 1 1/2 tbsp </li> <li>Dhania or Coriander powder – 1 tbsp </li> <li>Pepper powder – 1 tsp </li> <li>Turmeric Powder – 1/4 tsp </li> <li>Oil – 3 tbsp </li> <li>Salt to taste </li> <li>Water – 1 cup </li> </ul> </blockquote><!-- adsense --><p><h3>Prawn Curry Recipe Cooking Method:</h3></p> <ol> <li>Heat oil in a kadai or pan. Add mustard seeds. </li> <li>When it starts to crackle, add onion and curry leaves. </li> <li>Fry the onion till it is translucent then put the prawns or shrimp and let it cook for 10 minutes on low heat. </li> <li>Then add coriander leaves and stir the mixture for 2 minutes. </li> <li>Meanwhile take a separate bowl with 1 cup water. Add sambar powder, dhania or coriander  powder, pepper powder, turmeric powder and mix well. </li> <li>Then pour this water and spice mixture in to the pan containing the prawns and add salt. </li> <li>Cook the shrimp for a few minutes until you get the gravy consistency and you are done. </li> </ol> <p>Serve hot with Jeera rice, Ghee rice or plain rice.</p> </span>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-5914683110471571755.post-24625022735143057192009-09-25T22:39:00.001-07:002012-05-27T19:35:15.290-07:005 Foods for Lower Cholesterol<p><a href="http://lh6.ggpht.com/_dppvPuZQiV4/Sr2pBLVs2iI/AAAAAAAAH30/ZWw-d7aNwf8/s1600-h/indian-vegetables%5B1%5D.jpg"><img title="indian-vegetables" style="display: inline; margin: 0px 10px 5px 0px" height="150" alt="indian-vegetables" src="http://lh4.ggpht.com/_dppvPuZQiV4/Sr2pB_qjW3I/AAAAAAAAH34/YxIOcn0cFr8/indian-vegetables_thumb%5B1%5D.jpg?imgmax=800" width="200" align="left" /></a> </p> <p>The Total cholesterol in our body is a combination of HDL and LDL. HDL is the good cholesterol while LDL is the bad one. The acronym "LDL" stands for low-density lipoprotein. When this number gets elevated, fatty substances called plaque have a tendency to stick to the inside of arterial walls. </p> <p>This in turn can lead to coronary heart disease and in the worst of cases, it can be fatal. That is why it is important to lower LDL, which can be done by including these food items in you regular diet..</p> <span class="fullpost"> <p><strong></strong></p> <p><strong>Fish:</strong></p> <p>They contain Omega-3 Fatty acids which are known to stabilize heart rhythms, lower cholesterol and triglycerides, and reduce inflammation in the arteries. One recent study claimed that there is 17 percent less risk of dying from cardiovascular disease by consuming just half a serving weekly.</p> <p><!-- adsense --><strong>Olives and Olive oil:</strong></p> <p>They contain mono-saturated fat which is good for the heart while other types of oils contain saturated fat. Also antioxidants called Polyphenols contained in Olives help reduce inflammation in the blood vessels, improving cholesterol.</p> <p><strong>Tomatoes:</strong></p> <p>The lycopene in tomatoes, a powerful antioxidant in the cartenoid family, protects against heart disease by preventing the oxidation of LDL cholesterol. Cooking tip: Because cooking releases lycopene from tomatoes, you'll reap greater reward from sauce, rather than raw tomatoes.</p> <p><strong>Apples:</strong></p> <p>The antioxidants in apples and apple juice delay the breakdown of LDL cholesterol by about 20 percent. Also Apple's antioxidants mimic statins, stimulating the liver to remove harmful LDL cholesterol from the blood.</p> <p><strong>Go Nuts!:</strong></p> <p>Nuts sure have a lot of fat, but  its the good mono-saturated & polyunsaturated varieties which help to lower cholesterol while protecting your heart. This is possible because nuts offer fiber, protein, vitamin E, magnesium, b vitamins, and potassium</p> </span>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-5914683110471571755.post-73230826833540563842009-09-19T22:59:00.001-07:002012-06-04T07:51:09.168-07:00Indian Sweets: Besan Ladoo (Laddu) recipe<div style="text-align: left" dir="ltr" trbidi="on"><span class="bigimg"><a href="http://lh5.ggpht.com/-tNdzpmD1BBU/T8vnRzmu0II/AAAAAAAAKP4/oL8A5ICyHHY/s1600-h/besan-ladoo-recipe-3%25255B7%25255D.jpg"><img style="margin: 0px 10px 5px 0px; display: inline" title="Indian Sweets: Besan ladoo (laddu)" alt="Indian Sweets: Besan ladoo (laddu)" src="http://lh3.ggpht.com/-C6vbX5e619Q/T8vnTCQ3hPI/AAAAAAAAKP8/39M9NSmKWIM/besan-ladoo-recipe-3_thumb%25255B4%25255D.jpg?imgmax=800" width="567" height="430" class="photo" /></a></span> <br /><span class="smallimg"><a href="http://recipes-indianfood.blogspot.com/2009/09/besan-ladoo-recipe-indian-sweets-laddu.html"><img style="margin: 0px 10px 5px 0px; display: inline" title="Indian Sweets: Besan ladoo (laddu)" alt="Indian Sweets: Besan ladoo (laddu)" align="left" src="http://lh5.ggpht.com/_dppvPuZQiV4/SrXEqYVOfpI/AAAAAAAAHIk/0OpXNLyGC9M/Besan-laddu-ladoo-2%5B12%5D.jpg?imgmax=800" width="175" height="130" /></a></span><!-- adsense -->Ladoos or laddus are the most common indian sweet recipes prepared and enjoyed on festivals and households occasions such as weddings. Among them the Besan ladoo or laddu is most delicious and easiest to prepare with very few ingredients. It is made from besan (Gram flour which is cereal flour made from ground chickpeas), sugar and ghee (clarified butter). <br /></div> <span class="fullpost"><a href="http://lh4.ggpht.com/_dppvPuZQiV4/SrXHQ133wbI/AAAAAAAAHIw/9EXrGxZIS9Y/s1600-h/Besan-laddu-ladoo-2%5B4%5D.jpg"><img style="margin: 0px 10px 5px 0px; display: inline" title="Indian Sweets: Besan ladoo (laddu)" alt="Indian Sweets: Besan ladoo (laddu)" src="http://lh5.ggpht.com/_dppvPuZQiV4/SrXHRyocTiI/AAAAAAAAHI0/muhrVP4fseI/Besan-laddu-ladoo-2_thumb%5B2%5D.jpg?imgmax=800" width="411" height="299" /></a> <blockquote style="text-align: left" dir="ltr" trbidi="on"> <h3>Besan Ladoo Recipe Ingredients:</h3> <br /> <ul> <li>Besan (Chickpea flour or Gram flour) – 2 cups </li> <li>Ghee (Clarified Butter) – 1 cup </li> <li>Sugar – 2 cups </li> <li>Roasted Cashew nuts – 15 - 20 nos (chopped into small pieces) </li> <li>Raisins – 10-15 nos (optional) </li> <li>Pista (Pistachios) – 15 –20 nos (chopped into smaller pieces) </li> </ul> <strong>Cooking Time: 60 minutes</strong></blockquote> <div style="text-align: left" dir="ltr" trbidi="on"> </div> <h3 style="text-align: left" dir="ltr" trbidi="on">Besan Ladoo Recipe Cooking Method:</h3> <div style="text-align: left" dir="ltr" trbidi="on"> </div> <div style="text-align: left" dir="ltr" trbidi="on"> <ol> <li>Take a heavy bottomed pan. Add besan. </li> <li>Stir the besan on low heat for 3 minutes.<strong><a href="http://lh6.ggpht.com/_dppvPuZQiV4/SrXEtWQ_1CI/AAAAAAAAHIA/YH1EWbocXN8/s1600-h/Besan-laddu-ladoo-1%5B5%5D.jpg"><img style="display: inline; margin-left: 0px; margin-right: 0px" title="Indian Sweets: Besan ladoo (laddu)" alt="Indian Sweets: Besan ladoo (laddu)" align="right" src="http://lh6.ggpht.com/_dppvPuZQiV4/SrXEuME0IMI/AAAAAAAAHIE/Ca9sV9d5qEk/Besan-laddu-ladoo-1_thumb%5B3%5D.jpg?imgmax=800" width="284" height="205" /></a></strong> </li> <li>In a separate pan, heat the ghee until it melts. </li> <li>Then add the melted ghee into the pan containing the besan. </li> <li>On low heat, stir the mixture continuously until you get the typical aroma. This should take about 10-12 minutes. </li> <li>Take the pan off the heat and allow the besan and ghee mixture to cool to room temperature. </li> <li>Take the sugar in a blender and make it into powder. Then add the powdered sugar, chopped cashew nuts, pista and mix well. </li> <li>Now you can take small lumps of the mixture and shape them into ladoos as shown in the pictures. </li> </ol> </div> </span>Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-5914683110471571755.post-84674681199515513242009-09-12T15:50:00.001-07:002012-08-24T07:18:58.688-07:00Fried Chicken Kebab (Kabab) Recipe<p><span class="bigimg"><a href="http://lh3.ggpht.com/_dppvPuZQiV4/SqwlsnmYYVI/AAAAAAAAHCg/HGV-QSw_mVE/s1600-h/fried-Chicken-Kebab-kabab.jpg"><img style="margin: 0px 10px 5px 0px; display: inline" title="Chicken Kebab Recipe" alt="Chicken Kebab Recipe" src="http://lh6.ggpht.com/_dppvPuZQiV4/SqwltufLpYI/AAAAAAAAHCo/a6cE_m54IAM/fried-Chicken-Kebab-kabab_thumb.jpg?imgmax=800" width="569" height="432" /></a></span> </p> <p><span class="smallimg"><a title="Fried Chicken Kebab (Kabab) Recipe" href="http://recipes-indianfood.blogspot.com/2009/09/fried-chicken-kebab-recipe-kabab-kabob.html"><img style="margin: 0px 10px 10px 0px; display: inline" title="Chicken Kebab Recipe" alt="Chicken Kebab Recipe" align="left" src="http://lh6.ggpht.com/_dppvPuZQiV4/SqwluxqCzII/AAAAAAAAH4E/enSWPZDeQnE/fried-Chicken-Kebab-kabab-s.jpg?imgmax=800" width="175" height="133" /></a></span></p> <p>Most of the <strong>Chicken Kebab or Kabab recipes</strong> are the skewed and grilled or tandoor variety where the chicken chunks are marinated in special spices and then grilled on skewers or cooked in tandoor. This is so even though the word Kabab or Kebab in Arabic actually means fried meat and not grilled meat. </p> <p>This Chicken Kebab recipe is different in that the marinated chicken are fried instead of being grilled and it tastes heavenly.</p> <span class="fullpost"> <blockquote> <h3>Chicken Kebab Recipe Ingredients: </h3> <ul> <li>Chicken – 1 kg/2.2 lbs </li> <li>Cooking Oil - As required for deep frying </li> </ul> <p><strong>Chicken Marinade Ingredients:</strong></p> <ul> <li>Maida (All purpose flour) – 4 tbsp (tablespoon) </li> <li>Corn Starch – 2 tbsp </li> <li>Eggs – 2 </li> <li>Ginger Garlic paste – 2tbsp </li> <li>Lemon – 2 medium size </li> <li>Red Chili powder – 2 tbsp </li> <li>Garam Masala – 2 tsp (teaspoon) </li> <li>Dhania (Coriander) powder – 1 tsp </li> <li>Jeera (Cumin) powder – 1 tbsp </li> <li>Kebab powder – 1 tsp (optional) </li> <li>Green chili – 3 nos (finely chopped) </li> <li>Ginger – 1 tsp (finely chopped) </li> <li>Coriander or cilantro leaves – 2 tbsp (finely chopped) </li> <li>Food color powder – 1/4 tsp (optional) </li> <li>Oil for deep frying </li> <li>Salt to taste </li> </ul> <p><strong>Preparation Time: 15 minutes</strong></p> <p><strong>Marination time: 4 hours</strong></p> <p><strong>Cooking Time: 10 minutes</strong></p> <p><strong>Serving: 4-6 people</strong></p> </blockquote> <p><strong></strong></p> <!-- adsense --><h3>Chicken Kebab Recipe Cooking Method:</h3> <ol> <li>Break the eggs into a container and whisk them using a spoon. </li> <li>Add all the above ingredients except the chicken and mix well.  </li> <li>If the paste is too thick then you can add more lemon juice or little water. </li> <li>Once a thick paste is formed, taste the marinade and then based on your taste needs you can add more of the ingredients. </li> <li>Then add the chicken pieces and coriander leaves and mix well until every chicken piece is evenly coated with the marinade. </li> <li>Now set aside the marinated chicken for about 4 hours. These 4 hours are important to allow the flavors from the marinade to get into the chicken. </li> <li>Heat the cooking oil on a heavy-bottomed pan and deep fry the kebabs till golden as seen in the picture (Note: The dark color in the picture is the result of using food color). </li> <li>Allow the Chicken Kebabs to cool on paper towels. Serve hot with onion slices and lemon pieces. </li> </ol> </span>Unknownnoreply@blogger.com48tag:blogger.com,1999:blog-5914683110471571755.post-67264030049225786182009-07-08T19:17:00.000-07:002009-07-08T19:29:03.154-07:00British laying claim to indian food<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwI9luB3cPqDjY3YO_lArm2sk68507N1szNsRIwiiUZRVozbUL3cvFTetPSHeaPtBe7yV47IqaODwf8omW0KOxrHmrSniS706HGaRNiPlS3dAg694ox7G6tG3FNR01-t2og8y0sFrS8U/s200/indian-spices.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwI9luB3cPqDjY3YO_lArm2sk68507N1szNsRIwiiUZRVozbUL3cvFTetPSHeaPtBe7yV47IqaODwf8omW0KOxrHmrSniS706HGaRNiPlS3dAg694ox7G6tG3FNR01-t2og8y0sFrS8U/s200/indian-spices.jpg" xj="true" /></a></div>Last week it was Birmingham City Council that launched a campaign to protect the famous Balti name by preventing Indian restaurants outside the city from using it. And now the curry crazy Scots are staging a tikka takeover, laying claim to Britain's most popular dish the Chicken Tikka Masala.<br />
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Its a know fact that British are crazy about Indian Food so much that across the UK, 2.5 million people dine in 9000 curry houses every week. The very first Balti dish, which is named after the pot it is cooked in, is believed to have been served by a Pakistani immigrant called Mohammed Ajaib in Birmingham in 1977. The dish became so popular that the area of Birmingham between Sparkbrook, Balsall Heath, and Moseley became known as the “<a href="http://www.birmingham.gov.uk/balti.bcc" rel="nofollow" target="_blank">Balti Triangle</a>” because of the large number of restaurants serving it. Today, the Balti is a staple at Indian restaurants nationwide in Britain.<br />
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However, Birmingham City Council claims that because the Balti originated in the city, it has the right to protect the name, similar to other protected goods such as the Melton Mowbray Pork Pie or Wensleydale cheese. <br />
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Elsewhere in Glasgow, which has won the Curry Capital of Britain title three times, the Shish Mahal restaurant wants the city to be recognised as the <a target="_blank" rel="nofollow" href="http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/jul/07/glaswegian-tikka-masala">home of chicken tikka masala</a>, which it claims to have invented in the Seventies. Around 25 million portions of Chicken Tikka Masala are devoured in the UK every year as they spend £2.8billion on Indian food. Shish Mahal wants the dish to have the same legal protection as other regionally designated food, such as Arbroath Smokies. It could be renamed Glasgow chicken tikka masala.<br />
</span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5914683110471571755.post-22504842131223214532009-07-04T21:29:00.001-07:002009-07-04T21:40:30.470-07:00Wimbledon champions love Indian Food<p><a href="http://lh4.ggpht.com/_dppvPuZQiV4/SlAsPBH36-I/AAAAAAAAGS0/iZPBmYNRByw/s1600-h/image%5B5%5D.png"><img title="Wimbledon champions love Indian Food" style="display: block; margin-left: 0px; margin-right: 5px;" height="121" alt="Wimbledon champions love Indian Food" src="http://lh3.ggpht.com/_dppvPuZQiV4/SlAsQofQ_pI/AAAAAAAAGS4/3Dasq0c-blo/image_thumb%5B3%5D.png?imgmax=800" width="200" align="left" border="0" /></a></p><p>Rajdoot, the Indian restaurant located in Wimbledon has become one of the prime eating spots for the tennis crowd during Wimbledon fortnight. Mimom Rahman seen in the picture with Roger Federer is a waiter and top tennis celeb spotter at Rajdoot. <br />
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<span class="fullpost"><p>He proudly shows the restaurant autograph book featuring superstars like the Williams sisters, Andy Roddick, Lleyton Hewitt, Andre Agassi, Lindsay Davenport, Steffi Graf, Maria Sharapova.</p><p>Roger Federer in particular has taken a liking to this restaurant calling in 3 times in the first week of Wimbledon. One of his orders included <a title="Butter Chicken Curry Recipe" href="http://recipes-indianfood.blogspot.com/2009/06/butter-chicken-recipe-curry-gravy.html">Butter Chicken</a>, pilau rice and 8 naan. [via <a href="http://www.guardian.co.uk/lifeandstyle/2009/jun/30/restaurants-wimbledon-indian-takeaway" target="_blank" rel="nofollow">Guardian</a>]</p></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5914683110471571755.post-59385045621636379032009-06-27T19:00:00.000-07:002012-08-24T18:46:48.152-07:00Paneer Butter Masala Recipe<p><span class="smallimg"><a title="Paneer Butter Masala Recipe" href="http://recipes-indianfood.blogspot.com/2009/06/paneer-butter-masala-recipe-makhani.html"><img style="margin: 0px 10px 10px 0px; display: block; float: left" title="Paneer Butter Masala Recipe" alt="Paneer Butter Masala Recipe" src="http://lh6.ggpht.com/_dppvPuZQiV4/SweKbUUZ5vI/AAAAAAAAH4M/NVN1agNifSQ/paneer-butter-masala%5B1%5D.jpg?imgmax=800" width="175" height="128" /></a></span><span class="bigimg"><a href="http://lh3.ggpht.com/_dppvPuZQiV4/SkbObH9UlOI/AAAAAAAAGQs/LgTzG9OKA5o/s1600-h/paneerbuttermasala8.jpg"><img style="margin: 0px 0px 5px; display: inline" title="Paneer Butter Masala Recipe" border="0" alt="Paneer Butter Masala Recipe" src="http://lh6.ggpht.com/_dppvPuZQiV4/SweKbUUZ5vI/AAAAAAAAH4Q/WuGpLXFMQis/paneerbuttermasala_thumb6.jpg?imgmax=800" width="565" height="406" /></a> <br /></span></p> <p><strong>Paneer Butter Masala</strong> or <strong>Paneer Makhani</strong> is a very popular Punjabi recipe made from Indian Cottage cheese with gravy that is thickened by using butter, onions, tomatoes and cashew paste.</p><p>This recipe goes very well with all types of indian breads like rotis, naan, poori, chapathis, etc</p> <span class="fullpost"> <blockquote> <h2>Ingredients for <strong>Paneer Butter Masala Recipe</strong>:</h2> <ul> <li>Paneer: 250 gms </li> <li>Onion Paste: 1/2 cup </li> <li>Tomato Puree: 1 cup (Boil 4 tomatoes, peel the skin and then make the puree) </li> <li>Curd: 1/2 cup </li> <li>Butter: 5 tbsp </li> <li>Ghee: 2 tbsp </li> <li>Ginger Garlic Paste: 1 tbsp </li> <li>Kasoori Methi: 2 tbsp </li> <li>Cashewnut paste: 4 tbsp </li> <li>Dhania (Coriander) Powder: 1 tbsp </li> <li>Garam Masala: 1tbsp </li> <li>Cumin Powder: 1/2 tbsp </li> <li>Turmeric Powder: 1/4 tsp </li> <li>Chili Powder: 1-2 tbsp </li> <li>Food Color: 1 pinch </li> <li>Green Chili: 4 nos </li> <li>Sugar: 1/2 tbsp </li> <li>Cream/Malai: 2 tbsp (Optional) </li> <li>Salt to taste </li> </ul> <p><strong>Preparation time: 30 minutes</strong></p> <p><strong>Cooking time: 60 minutes</strong></p> <p><strong>Serving: 4-6 people</strong></p> </blockquote> <!-- adsense --><p><strong><a href="http://lh5.ggpht.com/_dppvPuZQiV4/SkbOdlKQLWI/AAAAAAAAGQ0/wZW2ESajN6g/s1600-h/paneer-butter-masala-2%5B7%5D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Paneer Butter Masala Recipe" border="0" alt="Paneer Butter Masala Recipe" src="http://lh6.ggpht.com/_dppvPuZQiV4/SkbOecQ6EMI/AAAAAAAAGQ4/DcBGpZ_Trio/paneer-butter-masala-2_thumb%5B5%5D.jpg?imgmax=800" width="500" height="375" /></a> </strong></p> <p><strong></strong></p> <h2><strong>Cooking Method for <strong>Paneer Butter Masala Recipe</strong>:</strong></h2> <ol> <li>Cut the Paneer into medium sized cubes. Take a pan on medium heat. Add 2 tbsp butter and fry the paneer cubes for around 4 minutes. </li> <li>Now take out the paneer and soak it in a container with 3 tbsp of curd. This is to make the paneer soft. Keep the paneer aside for 15 minutes. </li> <li>In the same pan in which the paneer was fried, add the onion paste and saute for 5 minutes. </li> <li>Add green chili, ginger garlic paste and stir for another 3 minutes. </li> <li>Add dhania powder, turmeric, garam masala, cumin powder and chili powder. Mix well. </li> <li>Add the tomato puree. Cook for an additional 6 minutes. Occasionally stir the mixture and if the gravy in the pan becomes too thick add some water in between. </li> <li>Add the remaining curd and keep stirring the mixture for a couple of minutes. </li> <li>Then add the remaining butter, kasoori methi, ghee, cashew nut paste, sugar, salt to taste and food color. </li> <li>Now add the fried and soaked paneer cubes into the pan and mix the contents. Simmer it for 3-4 minutes. </li> <li>Finally add the cream to the gravy. Remove the pan from the heat and keep it aside for around 15 minutes before serving. </li> </ol> <p>You can serve the <strong>Paneer Butter Masala</strong> with naan, rotis, chapathis or poori. Try this recipe and let me know how it comes out.</p> <p>Also don’t miss the other <a href="http://recipes-indianfood.blogspot.com/search/label/Paneer%20Recipes"><strong>Paneer Recipes</strong></a>: <a href="http://recipes-indianfood.blogspot.com/2010/02/shahi-paneer-recipe.html"><strong>Shahi Paneer Recipe</strong></a>, <a href="http://recipes-indianfood.blogspot.com/2009/10/palak-paneer-recipe-spinach-curry.html"><strong>Palak Paneer Recipe</strong></a><strong> </strong>and <a href="http://recipes-indianfood.blogspot.com/2009/10/mutter-matar-paneer-recipe-peas-cottage.html"><strong>Mutter Paneer Recipe</strong></a>.</p> </span>Unknownnoreply@blogger.com20