Gobi Parantha
Ingredients :
½ cup Cauliflower(grated)
1 no. Green Chilies(chopped)
1 bunch Coriander leaves(chopped)
¼ tsp. Red Chili Powder
¼ tsp. All spice powder
50 gms. Flour
1 tbsp. Clarified Butter
Salt to taste
Method :
Knead flour adding some water.
Also squeeze water out of cauliflower and then mix spices in it.
Make one 4 inch chapati size roti and place mixed grated cauliflower, green chilly, coriander leaves and other spices mixture on that rolled chapatti.
Make another chapati of the same size and cover the first one securing the ends.
Heat a flat pan and fry the paratha on both sides using desi ghee till golden brown.
Serve hot with yogurt/butter.
Kohzi Curry (Chicken Curry)
Ingredients :
chicken - 1 kg
onions - 3-4
garlic - 5-6 cloves
ginger - 1 piece
green chillies - 5-6
coriander powder - 3 teaspoon
turmeric powder - 1 teaspoon
red chilli powder - 2 teaspoon
tomato - 3nos
coconut milk - 1 cup
curry leaves - 1 stalk
oil - as required
garam masala powder - 2 teaspoon
salt - to taste
Method :
Cut and clean the chicken in big pieces.
Slice the onions, slit green chillies, ginger and garlic.
Heat a pan and add oil and sliced onion and fry till transparent.
Add crushed ginger, garlic and green chillies and fry for 2- 3 minutes.
Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for
some time and add the chopped tomatoes, curry leaves and fry for some time.
Add the chicken and fry for a few minutes and add salt
Cover the pan and cook on slow fire till chicken is cooked.
When chicken is cooked add coconut milk and heat for few minutes and remove from fire.
Serve with aripathiri or rice chapathi.
Source : Sify Food
Baked Potato with Spicy Chicken Topping
Ingredients :
4 baking potatoes
2 tablespoons olive oil
1/2 cup slivered almonds
1 cup chopped onions
1/4 teaspoon garlic powder
1 lb. boned chicken breast, cut in strips
2 tablespoons flour
1 1/4 cup chicken broth
3 tablespoons lemon juice
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon Tabasco
1/2 cup raisins
Method :
Scrub potatoes, dry and prick with fork. Cook.
In a large skillet, heat oil and saute almonds until golden brown.
Add onion and garlic. Saute until tender.
Add chicken and cook, stirring, until chicken turns white.
Sprinkle with flour and mix well.
Combine broth, lemon juice, cinnamon, paprika, salt, and Tabasco.
Gradually add to chicken mixture, stirring constantly, until mixture boils and thickens.
Stir in raisins.
Simmer 3 minutes.
Spoon over blossomed potatoes.
Banana Nut Smoothie
Makes 4 (1 cup) servings
Ingredients :
2 bananas, ripe
2 cups pineapple juice
2 Tbsp creamy peanut butter
2 tsp plain yogurt
1 ½ tsp vanilla extract
6 ice cubes
1 tsp nutmeg
Method :
Combine all ingredients, except nutmeg, in blender.
Cover and run on high until smooth and well-blended.
Sprinkle with nutmeg.
Nutritional analysis per serving:
calories 191,
protein 3g,
fat 5g,
percent calories
from fat 21%,
cholesterol 0mg,
carbohydrates 35g,
fiber 2g,
sodium 46mg
Source : Career Builders Club
