The Paleo Recipe Book

Friday, November 25, 2011

Indian Snack / Meal Recipe - Baked jacket Potatoes !


BAKED JACKET POTATOES

Ingredients :

Oval potatoes : 6 (medium)
Spring Onions : 1 (chopped)
Capsicum : 1 (chopped)
Red bell : 1/2 (chopped)
Yellow bell pepper : 1/2 (chopped)
Chilli : 1 (chopped)
Garlic Flake : 1 (chopped)
Mint leaves (whole) : 10-12
Beaten cream : 1/4 cup
Butter : 2 tbsp
Mustard : 2 tbsp
Grated cheese : 1/2 cup
Oil : 1 tbsp
Salt to taste
Pepper to taste

Method :

Scrub unpeeled potatoes.
Boil but they should be still firm
Refrigerate, use next day
Make crisscross slits 2/3 way down the elongated part of potato.
Make sure it stands firmly.
Apply slight pressure at the lower part to open the slit a bit.
Brush inside with butter, sprinkle a bit of salt.
Heat oil in a pan, add chilli, garlic, capsicum and stir.
Add all other chopped veggies except mint leaves, stir-fry.
Take off fire, allow cooling.
Ass salt, pepper, cream, cheese, mustard and mix well.
Meanwhile, bake potatoes in preheated oven at 200deg C for 3-4 minutes.
Remove gently open slits, spoon in veggie mixture into slits.
Brush potato jackets with butter
Return to oven and bake again at 200deg C for 3-4 minutes.
Remove, garnish with mint leaves on top.



Thursday, November 24, 2011

Thanksgiving Day Special : Homemade Turkey Stock !




THANKSGIVING DAY !! 

TIPS OF THE DAY !!

7:30am : Take the turkey out of the fridge. Double-check when you need to put your turkey in the oven, remembering to leave enough time for preheating.

8am : Have a hearty breakfast with plenty of protein and fiber, like this Asparagus, Bacon and Cheese Strata, to keep you going while you prepare the meal, and to cut down on the likelihood of nibbling. 

12:30pm : Have a light lunch low to keep you going so you don’t overdo it at dinner. Take some time after your lunch to have a cup of tea and read a book, even if it’s just 20 minutes hiding in the bathroom. Make it known that interruptions are unwelcome — and unwise! 

3:00pm : As guests arrive welcome them with appetizers, low-fat cheeses, olives, wine, etc.

3:30pm : Take the turkey out of the oven, make the recipe. 

4pm : Bon appetite! 

6pm : Rouse your household for a brisk walk — minus two designated clearer-uppers. 

7pm : Make sure leftovers are safely stored. If you’re feeling generous, prepare doggy bags for guests.



SPECIAL THANKSGIVING RECIPE : Homemade Turkey Stock


Makes about 2 1/2 quarts

Ingredients :

3 pounds turkey wings
Turkey neck and giblets, but not the liver (optional)
2 Tbsp vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib, with leaves, chopped
6 parsley sprigs
1/2 tsp dried thyme
1/4 tsp whole black peppercorns
1 dried bay leaf


Method :


Preheat the oven to 425ºF. 
Using a heavy cleaver or large knife, chop the wings between the joints. 
If using the neck, chop it up, too. (If necessary, ask the butcher to do this for you.) 
Using a sharp knife, trim away any membranes from the giblets.
Spread the turkey pieces in a very large roasting pan. 
Roast, stirring occasionally, until the turkey pieces are deeply browned, about 1 hour.
Meanwhile, heat the oil in a large stockpot over medium heat. 
Add the onion, carrot and celery and cover. 
Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. 
Stir in 10 cups of cold water, bring to a boil and let simmer, covered, while the turkey roasts.
Add the turkey pieces to the vegetables and water, increase the heat to high and bring stock to a boil, skimming off any foam that rises to the surface. 
Meanwhile, place the roasting pan over two burners on high heat and add 2 cups of cold water. Bring to a boil, scraping up the browned bits in the pan. 
Pour into the pot.
Add the parsley, thyme, peppercorns and bay leaf. 
Reduce the heat to low and simmer, uncovered, for 3 hours.
Strain the stock through a colander into a large bowl; discard the solids. 
Place the bowl in a larger bowl or roasting pan of iced water and cool to room temperature. 
Cover and refrigerate until chilled, at least 6 hours and preferably overnight. 
Scrape off the solidified fat on the surface before using the stock. 
Reheat in a saucepan over medium heat as needed.


Source : Weight Watchers



Wednesday, November 23, 2011

Indian Snack Recipe - Fried Corn !



FRIED CORN


Ingredients :

200 gm Corn
1 Tomato
1 Onion
Paneer Slices
Chilly Powder
Salt to taste
Coriander leaves for Garnishing


Method :

First, fry the finely chopped onions in a pan till they turn golden brown.
Then, add the tomato and after a couple of minutes, mix the corn.
While you let the mixture fry, add chilly powder, paneer slices and salt to taste.
The Fried Corn is ready.



Tuesday, November 22, 2011

Indian Dessert Recipe - Banana Barfi




KELE KI BARFI RECIPE


Tasty, nutritious recipe of a sweet dish with banana and coconut. 


Ingredients :

4 large ripe banana (pake kele)
11/2 cup milk (doodh) 
2 cup sugar
2 tblsp clarified butter (ghee) 
75 gm coconut (nariyal) 
1/2 cup crushed walnut (akhrot) 

Method :

Peel banana and mash them.
Now cook mashed banana along with milk in a pan until milk dries up.
Now add butter and stir continuously till it turns brown in colour.
Now add sugar, grated coconut and walnut and stir.
Remove it from the flame. 
Grease a plate with butter and spread the mixture in the plate.
Its thickness should be 1/2”. 
When it settles to be cut in pieces, cut barfi in desired shape.
Garnish with dry fruits and serve.


Source : Indian Food Forever



Monday, November 21, 2011

Indian Non-Veg Recipe - Fish Curry !


Fish Curry


Ingredients :

Fish ( washed and sliced ) : 250 gms
Coriander leaves (chopped) : 1 cup
Tomatoes (finely chopped) : 2
Garlic : 8 cloves
Green chillies (chopped) : 2
Methi seeds : 1 tsp
Coriander powder : 1 tsp
Turmeric powder : a pinch
Salt to taste
Oil as required

Method :

Marinate the fish in salt and turmeric powder for 15 minutes.
Shallow fry the fish pieces, drain and keep aside.
Grind the coriander leaves, garlic and green chillies.
Heat oil, add masal paste and fry till the oil separates out.
Add tomatoes, methi seeds and powder masalas.
Fry till the oil begins to float on top.
Add about 1 cup water.
Bring the gravy to a boil.
Add the fish slices and cook for 10 minutes.
Serve fish curry hot.