Indian Salad Recipe - Cottage Cheese, Fruit and Sprout Salad

Cottage Cheese, Fruit and Sprout Salad


Makes 2 servings
Each serving equals one 5 A Day serving


Ingredients :


½ cup non-fat cottage cheese
½ cup cress or clover sprouts, chopped
1 cup fresh pineapple (or canned
crushed pineapple, drained)
1 cup pear, diced, or substitute
nectarine, mango or guava
2 lettuce leaves


Method :


Mix cottage cheese and sprouts. 
Stir in pineapple and pear. 
Served chilled on top of a lettuce leaf.


Nutritional analysis per serving : 
calories 167, 
protein 8g, 
fat 1g, 
percent calories from fat 3%, 
cholesterol 3mg, 
carbohydrates 34g, 
fiber 4g, 
sodium 232mg

Source: International Sprout Growers Association

Indian Breakfast Recipe - Aloo Omelette

Aloo Omelette


Ingredients :


eggs - 2
potato - 1 small one or half a big one
onions - 1 small one or half a big one
chilli powder
salt
mustard - 1 tsp
oil - 3 tsps
pepper powder (as required)


For Making Potato Curry:


Splutter mustard, add chopped onions and fry till transparent.
Boil and Mash potatoes and add it to the onions.
Add required amount of chilli powder and salt and let cook for 5 minutes.


For Omelette:


Beat eggs well and add a little salt and the above potato curry. Stir thoroughly. 
Heat the Omelette pan and pour the above mixture, sprinkle pepper powder on it.
Turn the Omelette carefully to the other side 
(do this carefully...if the Omelette is very heavy, u'll not be able to turn it properly). 
Let cook.

Beef Tenderloin with Cabernet Cherry Sauce

Beef Tenderloin with Cabernet Cherry Sauce


Ingredients : 


4 small filet mignon steaks (about 1/4 pound each)
1/2 teaspoon salt
2 garlic cloves, pressed
1/2 teaspoon cracked pepper or freshly ground pepper
Cabernet Cherry Sauce:
1 1/2 cups Cabernet Sauvignon or Burgundy
3 tablespoons balsamic vinegar
4 whole cloves
8 whole pepper corns
1 bay leaf, torn into small pieces
1/2 pound fresh Bing cherries, rinsed
Salt and pepper for seasoning
Optional: 1−2 teaspoon sugar


Method :


Set oven controls to broil. 
Line a broiling pan with aluminum foil and place in the oven on the top rack to preheat. 
Trim the steaks of visible fat. 
Rub the garlic evenly over the steaks and season with salt and cracked pepper. 
Set aside until ready to broil.
Add the Cabernet and balsamic vinegar to a saucepan and bring to a boil. 
Tie the cloves, peppercorns, and bay leaf in a bundle with a small piece of cheese cloth. 
Add the bundle to the wine mixture. 
Allow  the mixture to reduce to 1/2 cup, about 15 minutes.
While the wine is reducing, pit the cherries. 
Cut the cherries into quarters and add to the wine mixture. 
Cover and cook over medium−high heat until the cherries are tender, about 10 minutes. 
Season the sauce with salt and pepper. 
Add the sugar to balance the flavors, if needed.
The sauce should have a deep robust flavor but not be too sweet.
While the sauce is cooking, broil the steaks for 3−4 minutes per side for medium rare. 
To serve, remove the spice bundle from the sauce. 
Place the steaks on individual plates with the sauce spooned over the top.

Indian Chicken Recipe - Chicken Stew

Kerala Chicken Stew

INGREDIENTS 

Seasoning: 

2 tbsp oil 

1 tsp mustard 

a big pinch cumin seeds 

1 inch stick of cinnamon broken 

2 cardamoms crushed 

4 cloves 

4-6 peppercorns 

1 garlic clove minced 

a sprig of curry leaves 

Pressure Cook: 

6 shallots sliced 

2 lbs chicken cut into bite size pieces 

4-5 green chilies slit 

2 medium potaoes peeled and diced 

1 tbsp ginger garlic paste 

1 cup water 

salt and pepper to taste 

Finishing: 

1/2 cup of canned coconut milk 

2 tsp corn starch dissolved in 1/4 cup cold water. 

1/2 tsp garam masala(optional) 

METHOD :

Take a pressure cooker and heat the oil in it .Splutter mustard and when it starts to pop , add all other ingredients for the seasoning.

Keep the flame low and Stir till the spices releases the aroma. 

Then add all the ingredients to pressure cooker and cook till chicken is done. 

When the pressure subsides , open the cooker stir and add more water if required. 

Using a wooden spoon mash the potatoes well which will help to thicken the stew. 

Add the coconut milk and stir. 

Then add the corn starch water and stir till the sauce really thickens.

Simmer for 3-4 minutes.

Adjust seasonings and Sprinkle garam masala if required.

Indian Dessert Recipe - Carrot Halwa

Carrot Halwa


Ingredients :


1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee


Method :


Peel and grate carrots
Put milk and carrots in a heavy saucepan. 
Boil till thick, stirring occassionally. 
Once it starts thickening, stir continuously. 
Add sugar and cook further till thickens. 
Add ghee, elaichi, saffron and colour. 
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. 
Serve hot, decorated with a chopped almond or pista.

Indian Sweet Recipe - Qubani Ka Meetha

Qubani Ka Meetha

Qubani ka meetha is a popular Hyderabadi dessert made with dried apricots. Apricots are soaked in water overnight and cooked with sugar once the seeds are removed. It is usually served with few dollops of fresh cream and garnished with silver warq or blanched apricot kernels or almonds.

Makes : around 4 Servings of Khubani Ka Meetha.

Ingredients :

Dried Apricots 2 Cups

Sugar 1/2 to 3/4 Cup as required

Fresh Cream 1 tbsp or more

Salt a Pinch

Method of preparation:

Soak apricots overnight in just enough water to cover them.

Next day, strain the soaked apricots and reserve the water.

Remove all the seeds from apricots by squeezing them between fingers.

Pat dry the apricot seeds and crack open them with help of a pestle or heavy object.

Remove the apricot kernels and crush them lightly for garnish. 

You can also blanch the apricot kernels.

Puree all the seeded apricots smoothly with the water it is soaked in.

Heat a pan on medium heat, add pureed apricots, remaining water, sugar and salt.

Add more water if the mixture is too thick.

Cook till the desired consistency acquired (around a thin jam consistency).

Remove from heat and cool to room temperature.

Pour into serving bowls, stir in fresh cream and garnish with crushed apricot kernels.

Notes : 

Make sure to soak the apricots well.

Suggestions : 

For a quicker process, apricots can be boiled in enough water to soften and  continue with remaining method. If the consistency of the qubani mixture is too thick, stir in few tbsps of milk or water and boil for couple of seconds.

Variations : 

Blanched almonds, a scoop of icecream or silver warq can also be used as a garnish.

Indian Non-Veg Recipe - CHICKEN ALMOND CASSEROLE

CHICKEN ALMOND CASSEROLE


Serves : 6


Ingredients :


1 c. chicken breast, diced and cooked
1 can cream of chicken soup
1 c. sliced almonds
1/2 c. mayonnaise
1 c. celery, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. lemon juice
3 eggs, hard-boiled
1 c. cracker crumbs (I use Zesta)
2 1/2 tsp. butter


Method :


Mix together cracker crumbs and butter; set aside. 


Combine chicken, chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. 


Grease a deep casserole dish


Pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs. 


Bake at 400 degrees for 20 to 30 minutes or until bubbly. 


Cover with remaining buttered crumbs and brown. 

Indian Rice Recipe - Mint and Egg Fried Rice

Mint and Egg Fried Rice

Ingredients :

2 cups of boiled rice (basmati or plain)

1 bunch of mint (pudina) leaves ground

to a paste

2 eggs

fresh chopped coriander

5 green tomatoes cut in long thin pieces

1 big onion cut in long thin pieces

green chilli paste and salt to taste

Method :

Heat a pan on medium heat, add oil and mustard seeds.

When mustard splutters add cumin, ground pepper, curry leaves and fry them for 1 minute.

Add cut onion, fry for a minute, add cut tomato, fry for 2 minutes

Add green chilli paste, Mint paste and eggs.

Crack the eggs into the pan and beat them until it mixes well with tomato and onion pieces, fry for 2 minutes.

Meanwhile boil the rice in a rice cooker.

Mix the boiled rice with the above mixture and fry it for 4 to 5 minutes.

Garnish the Mint and Egg fried rice with chopped coriander and serve hot.

Note : You can add a little lemon juice if the tomatoes are not sour enough.

Indian Vegetable Recipe - Vegetable Dip

Vegetable Dip


Ingedients :


1/2 cup reduced−calorie or light mayonnaise
1 1/2 cups plain non−fat or low−fat yogurt
4 scallions, chopped
1/4 cup fresh lime juice
2 cloves garlic, minced
One 10−ounce package frozen chopped spinach, thawed, drained,
and squeezed dry
Raw vegetables for serving


Method :


In a bowl, combine all of the ingredients except the raw vegetables.


Cover and refrigerate for 30 minutes to allow the flavors to blend. 


Serve with cut raw vegetables.

A Salad Recipe - Blue Cheese Salad Dressing

Blue Cheese Salad Dressing 




1Carbs Per Serving : 1g total
Effort : Easy


Ingredients :


1 tablespoon sour cream 
2 teaspoons mayonnaise
2 teaspoons heavy cream
1 tablespoon blue cheese 
1 teaspoon powdered ranch dressing mix.


Method : 


Mix all together and chill before serving.


NOTES : Counts for ranch dressing mix not included in totals.

Indian Breakfast Recipe - Sweet Dosa

Sweet Dosa


Ingredients :


Raw rice - 1 cup
Rice flakes - 1 tbsp
Methi seeds - 1 small spoon
Jaggery - half cup
Coconut - 1/4 cup
(If you want you can add little elaichi)


Method :


Soak raw rice, rice flakes and methi seeds together in water for one hour.


Grind them nicely with coconut and jaggery.


Put the tava on the gas and prepare dosa by adding little oil. (The gas should be in sim).


The dosa could be served with ghee or butter.

Indian Non-Veg Recipe - Chicken Kurma ( Andhra Style )

Chicken Kurma


Ingredients :


chicken - 1 kg
coconut* - 1
poppy seeds - 2 tbsp
chilli powder - 2 tsp or to taste
salt - to taste
turmeric powder - ½ tsp
tomato - 1, chopped
onion - 1, chopped finely

cloves - 2

cardamoms - 2

cinnamon - 2 pieces

oil - 2 tbsp

coriander powder - 1 tsp

ginger - 2.5 cm

garlic - 8-10 flakes

coriander leaves - ½ cup
curry leaves - few


Method :


Clean and joint the chicken. 
Extract 1 cup of thick coconut milk and 2 cups of thin coconut milk.
Grind poppy seeds to a paste. 
Grind ginger, garlic and coriander leaves together.
Cook chicken with thin coconut milk, salt, turmeric, chilli powder, and green paste.
When ½ done, add poppy seed paste, dhania powder and tomato.
Simmer till chicken is cooked. 
Heat oil in another pan, add clove, cardamom, cinnamon, onion and curry leaves.
When onion is light brown add the cooked chicken. 
Simmer for a few minutes.
Add the thick coconut milk. 
Just as it begins to boil, remove from fire.
* Packaged coconut milk can be used. 
Mix 1 cup of it with 1 cup of water and use to cook the chicken.
Add 1 cup undiluted at the end. 
1 tbsp of ginger-garlic paste can be used instead of garlic and ginger.

Sandwich Recipe - Vietnamese Sandwich

Vietnamese Sandwich


Ingredients :


1 clove garlic, crushed
1/2 teaspoon salt
1/4 cup rice wine vinegar
1 teaspoon sugar
1/2 cup carrot, peeled and grated
1/3 cup thinly sliced white onion
1 to 2 tablespoons jalapeno chile, finely chopped
1 − 16" long baguette
4 teaspoons low−fat mayonnaise
3/4 pound cooked chicken breast or pork tenderloin, sliced
1 tablespoon fresh lime juice
1/2 teaspoon five−spice powder
1/2 cup fresh cilantro


Method :


With chef's knife, mash garlic and salt into a paste. 


Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve. 


Add carrots, onions and chilies. Toss to coat. Set aside. 


Slice baguette into 4 equal lengths. 


Split each piece horizontally. 


Spread cut sides with mayonnaise. 


Arrange the meat on the 4 bottom halves. sprinkle with lime juice and 5−spice powder. 


Top with the carrot salad and a shower of cilantro leaves. 


Cover with bread tops and serve.

Indian Non-Veg Recipe - Orange Brandy Chicken

Orange Brandy Chicken


Serves : 4


Ingredients :


2 tablespoons butter 
4 boneless chicken breast halves 
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried 
Salt and freshly ground black pepper to taste 
1/3 cup frozen orange juice concentrate, thawed 
1/3 cup chicken broth 
2 tablespoons brandy 
Orange slices


Method :

Melt butter in a large skillet over medium-high heat. 

Season chicken with rosemary, salt and pepper. 

Add chicken to skillet and sauté until brown, about 3 minutes per side. 

Add orange juice concentrate, chicken broth and brandy; simmer until chicken is just cooked through, about 5 minutes. 

Transfer chicken to plate; keep warm. 

Reduce pan juices until thickened to sauce consistency, stirring occasionally, about 5 minutes. 

Spoon sauce over chicken. 

Garnish with orange slices, if desired, and serve. 

Raisin Bran Muffins

Raisin Bran Muffins


Servings:  12
Preparation Time:  8 min
Cooking Time:  20 min
Level of Difficulty:  Easy

Our healthier-version of this classic muffin is a reminder that home baked really is best. Swap in chopped walnuts for the raisins, if you like.

 
Ingredients :


2 spray(s) cooking spray   
1 cup(s) whole wheat flour   
2/3 cup(s) uncooked wheat bran   
1/4 tsp sea salt   
1 tsp baking soda   
1 tsp ground cinnamon   
1/4 cup(s) butter, softened   
2/3 cup(s) Sugar in the Raw Turbinado Sugar from Natural Cane, or other brand   
1 large egg(s)   
1 cup(s) buttermilk   
1 cup(s) raisins, chopped   




Method :


Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray. 


In a medium bowl, combine flour, wheat bran, salt, baking soda and cinnamon; set aside.

Using an electric mixer, in a large bowl, cream butter with sugar until sugar is dissolved; add egg and beat thoroughly. Add 1/3 of bran mixture and 1/3 cup of buttermilk; mix until just combined. Repeat, alternating, with remaining bran mixture and buttermilk; fold in raisins.

Fill each prepared muffin hole about 2/3’s full with batter; place in middle of oven. Bake until a toothpick inserted in center of a muffin comes out clean, about 15 to 20 minutes. Serve warm or cooled. Yields 1 muffin per serving.

Notes :

To prevent raisins from sticking to the knife when you chop them, coat the blade with cooking spray first.

SPECIAL CHRISTMAS PUNCH RECIPES

CANDLELIGHT CHRISTMAS PUNCH

Ingredients :

1 large jar of Tang (24 oz.)

3/4 cup of instant tea with lemon

1 1/2 cups of sugar

1 1/2 teaspoons of ground cloves

1 1/2 teaspoons of ground cinnamon

Method :

To each 1 1/2 cups dry mix add 1 gallon water, 1 gallon apple juice, 1 gallon pineapple juice. 

Bring to boil, let simmer 15 minutes before serving. 

Makes 100 servings.

CHRISTMAS EVE PUNCH

Ingredients :

32 oz. of cranberry juice cocktail

46 oz. of unsweetened pineapple juice

2 cups of orange juice

2/3 cup of lemon juice

1/2 cup of sugar

1 teaspoon of almond extract

Method :

Mix and freeze; to serve, thaw to slushy consistency and add 1 qt. gingerale.

CHRISTMAS SPECIAL - CHRISTMAS PUDDING

CHRISTMAS PUDDING


Ingredients :


2 cups of sifted flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 teaspoon of allspice
1 teaspoon of nutmeg
1/2 teaspoon of cloves
1/2 cup of butter
1/2 cup of sugar
4 eggs
1 lb. of dates, chopped
Oil
Sugar


Method :


Roll cooking oil in two, 1 pound coffee tins, drain and sprinkle inside with sugar. 
In a large bowl, stir together the flour, baking powder, cinnamon, allspice, nutmeg and cloves.
Cream the butter and sugar together with a mixer. 
Add the eggs one at a time, beating after each addition. 
Add the dates and beat well. Blend in the dry ingredients. 
Turn the batter into the prepared coffee cans. 
Place several layers of aluminum foil on the tops and tie securely with string. 
Place the cans on a rack in a large kettle and add boiling water to a depth of 3/4 the height of the cans. 
Cover the kettle and gently boil the puddings for 3 hours, replenishing the water as needed. 
Turn out onto a rack to cool.
They may be frozen, or stored for several weeks in the refrigerator.


FOR THE SAUCE :


Ingredients :


2 tablespoons of cornstarch
1/2 cup of sugar
1 cup of hot water
1 egg, beaten
Pinch of salt
2 tablespoons of butter
Red and green Maraschino cherries
Pineapple chunks
Raisins
Pecans
Sugar cubes
Lemon extract


Method :


In a saucepan, combine the sugar and cornstarch. 
Add the hot water, beaten egg and salt.
Cook over medium heat, stirring constantly, until thickened. 
Drop in the butter and stir until melted. 
Add the fruit and pecans. 
Pour the sauce into a serving container. 
Drop the sugar cubes briefly in lemon extract. 
Place the pudding on a serving platter and surround with the sugar cubes, placing several on top of the pudding. 
Light the cubes, and bring the flaming pudding to the table. 
Slice the pudding, spoon on the sauce, and top with Cool Whip.

SPECIAL CHRISTMAS RECIPE - CLASSIC CHRISTMAS CAKE

CLASSIC CHRISTMAS CAKE


Ingredients :



1 pkg. (8 oz.) of cream cheese, softened
1 cup of butter, softened
1 1/2 cups of granulated sugar
1 1/2 teaspoons of vanilla
1 1/2 teaspoons of cinnamon
2 1/4 cups of sifted cake flour
1 1/2 teaspoons of baking powder
1 jar (8 oz.) of maraschino cherries, drained & chopped
1 cup of chopped pecans
1 1/2 cups of powdered sugar
4 eggs
2 tablespoons of milk


Method : 


In large bowl, beat cream cheese, butter, granulated sugar, vanilla and spices. 
Add eggs, 1 at a time, mixing well after each addition. 
In small bowl, combine flour with baking powder; gradually add 2 cups of the flour mixture to butter mixture. To remaining flour mixture add maraschino cherries and 1/2 cup of the chopped pecans; fold into batter.
Grease 10 inch bundt pan or tube pan; sprinkle with remaining 1/2 cup chopped pecans.
Pour batter into prepared pan. Bake in preheated 350 degree oven for 1 hour and 15 minutes or until toothpick inserted into center of cake comes out clean. 
Let cool in pan on wire rack 5 minutes. Loosen edge; remove from pan. 
Cool completely on wire rack. 
In small bowl, beat powdered sugar and milk until smooth. 
Spoon icing over cake.
Garnish with pecan halves and candied cherries.

CHRISTMAS SPECIAL - DARK CHRISTMAS FRUIT CAKE

DARK CHRISTMAS FRUIT CAKE

Ingredients :

1 cup of currants

3 cups of light or dark raisins

1/2 cup of dried preserved orange peel

1/2 cup of diced preserved lemon peel

1 1/2 cup of diced preserved citron

1 cup of halved candied cherries

1 cup of diced preserved pineapple

1 cup of pecan halves

1 cup of blanched almonds, cut lengthwise

1 teaspoon of nutmeg

1 1/2 teaspoon of cinnamon

1 1/2 teaspoon of ground cloves

1/2 teaspoon of baking soda

1 cup of shortening, softened

6 eggs, separated

1/2 square of unsweetened chocolate, melted

1/4 cup of fresh, frozen or canned lemon juice

1/4 cup of orange juice

2 cups of sifted all purpose flour

Method :

Thoroughly grease 3" to 4" deep 10" tube pan. 

Cut heavy waxed paper to fit bottom and sides of pan. 

Line pan with waxed paper (be sure paper fits snugly) and lightly grease paper. 

Or use aluminum foil without greasing. 

In large bowl, thoroughly mix currants, raisins, peels, citron, cherries, pineapple and nuts with 1 cup flour until all are coated with flour. 

Start heating oven to 300 degrees. 

Sift remaining 1 cup flour with spices and soda. 

In large electric mixer bowl, with mixer at medium speed, or cream blend shortening with sugar until light and fluffy. 

Add egg yolks one at a time, beating thoroughly after each addition. 

Add melted chocolate. 

At low speed or blend, beat in alternately, just until smooth, flour mixture and fruit juices. When mixture is thoroughly blended, stir by hand into fruit mixture. 

Beat egg whites until stiff; fold into cake mixture. 

Turn into tube pan. 

Bake 2 hours and 20 minutes or until cake tester inserted in center comes out clean. 

Cool completely in pan;  Remove paper;  Store to mellow.

CHRISTMAS SPECIAL - HEAVENLY CHRISTMAS SALAD !!

HEAVENLY CHRISTMAS SALAD

Ingredients :

1 lg. can of pineapple

2 tablespoons of sugar

2 tablespoons of cornstarch

1 tablespoon of butter

2 eggs, beaten

1/2 pint of whipping cream

Red grapes (seeded, cut in half)

Marshmallows (cut in halves or thirds)

Apples

Bananas

Method :

Drain pineapple chunks, heat juice in double boiler. 

Add sugar, cornstarch, butter and eggs. 

Boil until thick. (This can be made day before.) 

Add red grapes, marshmallows to drained pineapple chunks. 

Approximately an hour before serving, add apples and bananas to fruit mixture. 

Then fold in the custard and the whipped heavy cream.