Delicious Chicken Recipe - Chicken Walnut

CHICKEN WALNUT


Ingredients :


1 lb. chicken boned breast
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice
1/4 c. apple juice


Method :


Combine, cornstarch, ginger, garlic, sugar and salt. 
Roll chicken in mixture. 
Brown chicken in butter and combine 2 tablespoons soy sauce, one half-cup water and one-quarter cup apple juice. 
Pour liquid over browned chicken.
Cover and simmer 20 minutes or until fork tender. 
Stir once, add bamboo shoots. 
Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy sauce with cornstarch mix. 
Left over, add to chicken stir until thick. 
Serve hot garnished with French fried walnuts. 
Make by heating one half cup or more walnuts in boiling water five minutes. 
Remove skins, dry and fry until brown.

Indian Non-Veg Recipe - CHICKEN CAFREAL ( Goan Dish )

CHICKEN CAFREAL ( Goan Dish )


Ingredients :


Chicken Curry cut - 800 g
Corriander leaves - 200 g
Spinach - 200 g
Ginger - garlic paste - 100 g
Cinnamon - 5 g
Cloves - 5 g
Cumin seeds - 5g
Pepper corns - 1/2 tbsp
Turmeric Powder - 1/2 tbsp
Worchestershire sauce - 1 tbsp
Lemon juice - 2 tbsp
Salt and oil as required


Method :


Grind all the ingredients to a smooth paste.


Marinate the chicken in this ground paste for 10 min


Tawa grill and serve hot.

Indian Soup Recipe - Mango & Lychee Soup

MANGO & LYCHEE SOUP


Ingredients :


5 chilled lychees, peeled and seeded
50 ml fresh lime juice, chilled
5 gms chopped ginger,
3 tablespoons mild olive oil,
50 gms sweet onion,
1 mango, chilled, peeled and pitted ( 1/2 used for dressing and 1/2 for garnish )


Method :


Put all ingredients into blender and blend till smooth.


Garnish with lychees.

Indian Fun-Time Recipe - Chili Lime Corn

Chili-Lime Corn 

Servings:  4

Preparation Time:  8 min

Cooking Time:  10 min

Level of Difficulty:  Easy

Chili and lime add amazing zing to fresh corn on the cob. They're virtually calorie-free and make a wonderful substitute for butter.

Ingredients :

1 1/2 Tbsp fresh lime juice   

1 tsp lime zest   

1 tsp chili powder   

1 tsp table salt   

4 medium corn on the cob, husked   

Method  :

Preheat grill to medium. 

In a cup, stir together lime juice and zest, chili powder and salt; brush over husked corn.

Grill corn until tender and lightly charred, turning once or twice, about 10 minutes. 

Yields 1 piece per serving.

Indian Salad Recipe - Raw Mango and Palm Heart (Fish) Salad

Raw Mango and Palm Heart Salad

Ingredients :

Raw Mangoes - 2

Palm Hearts - 250 g

Blue marlene - 200 g

Chopped parsley and chopped celery - 20 gms

Lemon juice - 5 ml

Vinegar - 1 tsp

Mustard - 2 g

Sour cream - 50 ml

Vegetable Oil - 25 ml

Salt and Pepper to taste

Cherry Tomato - 20 g

Method :

Make paper thin slices of frozen blue marlene to resemble carpaccio.

Marinade with lemon juice, vinegar, mustard oil, salt, pepper for three hours, so that the fish cooks in the acid.

Finely slice palm hearts and raw mango.

Mix in chopped parsley and celery salt and sour cream.

Place it over a plate and lightly top it with the marinated fish.

Garnish with quarters of cherry tomato and some sour cream.

Source : DNA 

Indian Dessert Recipe - BEBINCA

BEBINCA - A traditional rich Goan dessert, Bebinca is a must have at any celebration!

Ingredients :

Plain flour - 250 gms

Coconut Milk - 700 ml

Sugar - 2 cups

Egg yolks - 2 dozen

Butter - 1-1/2 cups

Almond slivers to garnish

Method :

Mix the coconut milk and sugar. Stir till the sugar dissolves.

In another bowl, whisk the egg yolks till creamy. Add coconut milk and mix well.

Add the flour to this, making sure that no lumps are left.

Pre-heat your grill.

Put a tablespoonful of butter in a baking pan at least 6 inches deep.

Put the pan under the grill till the butter melts.

Take it out from under the grill and pour some of the prepared batter into it to form a 4 inches thick layer.

Put back under the grill and cook till the top is golden. Monitor frequently.

Remove from under the grill and immediately add another tablespoonful of butter on the previous layer. it will melt.

now pour another layer of batter of the same thickness and cook under the grill till golden.

Keep repeating the layering process till all the batter is used up. The last layer must be butter.

When it is done, turn the Bebinca over on a flat dish and garnish with almond slivers. Cut into slices and serve warm or cool.

Source : DNA

Indian Non-Veg Recipe - Mutton Vindaloo (Curry)

MUTTON VINDALOO


Ingredients :


Mutton cut - 1 kg
Red Chilli whole - 100g
Garlic - 50g
Ginger - 50g
Cinnamon - 5g
Cloves - 5g
Cumin Seeds - 5g
Pepper corns - 1/2 tbsp
Turmeric Powder - 1/2 tbsp
Chopped onions - 100g
Chopped Tomatoes - 100g
Coconut vinegar - 4 tbsp
Oil and Salt as required.


Method :


Grind all the ingredients to a fine paste
Marinate the mutton with vinegar, turmeric and salt.
Heat oil in a pan, add onions and tomatoes. Saute well.
Add the wet ground paste and saute till the raw flavour goes off.
Add the mutton and cook well.
Add little water and simmer the mutton till cooked soft.
Serve hot with steamed rice.

Healthy Turkey Sandwich

TURKEY SANDWICH


Ingredients :


2 slices smoked turkey
1 tomato - sliced thin
2 lettuce leaves
Mustard as per taste
Tobasco as per taste
Pepper as per taste
Relish
1 onion - sliced thin
2 slices of whole wheat bread


Method :


Toast the breads and spread mustard on one side.
Place the lettuce leaf and tomato slices.
Add the turkey and few drops of tobasco.
Add the thin slices of onions.
On the other slice, spread some relish and sprinkle some salt and pepper.
Enjoy an absolutely healthy and delicious whole wheat sandwich.


Source : Times Wellness

Sandwich Spread Recipe - Feta and Spinach Dip

Feta and Spinach Dip 

This creamy spinach-feta combo dresses up fresh vegetables or baked pita chips deliciously. Or use it as a tasty spread for sandwiches and wraps.

Servings:  8

Preparation Time:  12 min

Cooking Time:  1 min

Ingredients :

4 cup(s) spinach, fresh, chopped (about 2 oz)   

1/2 cup(s) low fat cream cheese   

1/2 cup(s) fat-free sour cream   

1/4 cup(s) crumbled feta cheese   

1/4 cup(s) chives, fresh, minced, divided   

2 tsp fresh lemon juice   

1/4 tsp black pepper   

1/4 tsp table salt, or less to taste (optional)   

Method :

Place spinach in a small saucepan with 2 cups of water. 

Bring to a boil over high heat and then cook for 1 minute; 

Drain well.

Place spinach, cream cheese, sour cream, feta cheese, 2 tablespoons of chives, lemon juice and pepper in a blender; puree. 

Taste dip and add salt if desired. 

Spoon dip into a serving bowl and sprinkle with remaining tablespoon of chives. 

Yields about 3 tablespoons of dip per serving.

Notes :

For a nice flavor boost, substitute sorrel or watercress for half the spinach and follow the recipe directions above.

Source : Weight Watchers Recipe

Chocolate Marshmallow Bark Recipe

Chocolate Marshmallow Bark




Servings:  12
Preparation Time:  5 min
Cooking Time:  5 min



A sweet, couldn't-be-easier-to-make treat for holiday gatherings and gifts.
 


Ingredients :


8 oz bittersweet chocolate, finest quality recommended   
2 tsp regular butter   
3 cup(s) Kraft Jet-Puffed Mini Marshmallows, or other brand   


Method  :

Line a 9- X 9-inch pan with heavy-duty aluminum foil. 

In a double boiler, melt chocolate and butter over medium heat, stirring occasionally, until thoroughly combined; remove from heat and stir in marshmallows. 

Scrape chocolate mixture into prepared pan using a silicon spatula; smooth into a somewhat even layer. Refrigerate until chocolate sets, at least 1 hour; keep refrigerated until ready to eat. Cut into 12 pieces and serve. 

Yields 1 piece per serving.

Indian Pickle Recipe - Sweet Mango Recipe

Sweet Mango Pickle Recipe

Preparation Time 30 Minutes

Cooking Time 45 Minutes

Ingredients  :

• 1/2 tsp Methi Seeds

• 500g Raw Mango Pieces

• 100g Mustard Oil

• 1 tbsp Saunf Powder

• 2 tbsp Mustard Daal

• 1/2 tsp Kalonji

• 50g Jaggery (grated)

• 3 tbsp Red Chilli Powder

• 1/4 tsp Turmeric Powder

• 1 tsp Asafoetida

• 20g Salt

 

Method :

• Take a frying pan and sauté mustard in oil for about 2-3 minutes.

• Soak the mango (pieces) with salt and turmeric powder overnight.

• Drain the water and dry it under sun or fan.

• In a medium bowl, mix the mango pieces, jaggery and spices and stir well.

• Add oil and store in a jar for a month for long lasting flavours.

Source : Indo Base

Indian Veg. Recipe - Stuffed Capsicum

STUFFED CAPSICUM RECIPE

Ingredients :

5-6 Capsicum (simlamirch)
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil/ghee for frying

Method :

Wash the capsicum and boil them whole till they are tender (not too much).
Drain water and keep aside to cool.
Mash the boiled potatoes.
Now in a pan heat 2-tbsp oil/ghee.
Add chopped onion and fry till it turns golden brown.
Now add all spices, mashed potatoes and peas and fry for few moments.
With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.
Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly sliced rings of tomato.
Serve hot.


Source : Indian Food Forever

Indian Paneer Recipe - Paneer Paratha

PANEER PARANTHA RECIPE




Ingredients :


100 gms Grated Paneer
1 finely chopped Onion 
Coriander leaves finely chopped 
Small piece of Ginger (grated) 
1 or 2 finely chopped green Chilies
Salt, 
Red Chili powder,
Garam masala as per taste 
1/2 tsp Ajwain (optional) 
Butter / Oil for frying




Method :


Make dough out of whole wheat flour (atta).
(  As you would do for any paratha/roti )
In a bowl mix all the stuffing ingredients.
Make two medium size chapati.
Add the filling to the one chapati and cover it with the second one. 
Now roll it slightly.
Cook on a pre-heated Tawa (flat griddle plate).
Turn it and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat. 
Turn it and again pour oil or butter on the other side.
Cook on a low heat till golden brown.
Serve paneer paratha hot with yogurt (curd) / chutney / pickle.


Note : 
Do not add salt to the filling before, as it will leave water. 
Add salt only at the time of preparation.




Source : Indian Food Forever

Cucumber and Mint Soup

Cucumber and Mint Soup

Ingredients :

3 medium seedless cucumbers, peeled and chopped

3/4 cup thinly sliced green onions

1 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon sea salt

1/2 teaspoon freshly ground pepper

20 gms mint leaves

1 tablespoon sour cream

Method :

Place cucumbers, green onions, lemon juice, lemon zest, sea salt, pepper, mint in a blender

or food processor and puree.

Stir in sour cream and chill until very cold, about one hour.

Serve topped with additional chopped cucumber, green onion, lemon zest and mint.

Source : TOI

Indian Egg Breakfast - Egg Cheese Omelette

Egg Cheese Omelette




Ingredients :


2 eggs
1 onion (chopped)
2 tbsp milk
1 tbsp butter
1 tomato (chopped)
2 green chillies (chopped)
2 tbsp green coriander (dhania) (chopped)
2 tbsp cheese (grated)
salt and black pepper (to taste)


Method :


Mix egg and chopped vegetables in a bowl. 
Beat with a beater, till fluffy.
Heat butter in a microwave safe flat dish at 100% power for 30 secs.
Pour in beaten egg and vegetables salt pepper into the dish. 
Microwave at 80% power for 5-6 mins.
Sprinkle grated cheese on the top.
Microwave at 80% power for 30 secs to 1 minute till the cheese melts.
Serve hot with toasts and sauce / chutney.

Indian Drink Recipe - Mango Lassi

MANGO LASSI

INGREDIENTS :

RIPE MANGO-1
SUGAR-1/4TH CUP
CURD-1 CUP
ICE CUBES-3
ELACHI POWDER-A PINCH
SAFFRON- 2 STRANDS

METHOD :

1.   TAKE OUT THE PULR OF RIPE MANGO.
2.   TAKE A JUICER JAR AND TRANSFER THIS MANGO PULP INTO IT.
3.   NOW ADD CURD,SUGAR, ELACHI POWDER AND ICE CUBES.
4.   BLEND IT TILL SMOOTH.
5.   NOW TRANSFER THIS LASSI INTO A BOWL
6.   GARNISH WITH SAFFRON.
7.   SERVE CHILLED.




Source : Sulekha

Indian Noodles Recipe - Stir Fry Chicken Noodles

Stir Fry Chicken Noodles

Ingredients :

Skinless, boneless chicken breast halves, cut into 2-by-1/2-inch strips - 1 pound
Oyster sauce - 2 tblsps
Dried chow mein noodles - 6 ounces
Vegetable oil - 2 tblsps
Carrots, (diced) - 2
Onion, diced  - 1 medium
Red bell pepper, diced - 1/2
Canned whole baby corns, sliced  - 4
Scallions, thinly sliced - 2
Frozen shelled edamame, thawed - 1/2 cup
Garlic cloves, minced - 1/2 cup
Minced fresh ginger - 1 1/2 tsps
Low-sodium soy sauce - 1/4 cup plus 2 tblsps

Method :

1.   Marinate the chicken with the oyster sauce and set aside for 20 minutes.

2.   Heat water  along with salt in a pot and bring it to boil

3.   Cook the noodles until the noodles become tender but firm

4.    Drain and rinse under cold running water. Drain again and set aside

5.    Heat the oil  in a pan until shimmering.

6.   Add the carrots, onion and bell pepper and stir-fry over high heat for 1 minute.

7.   Now add the chicken and stir-fry for 2 minutes.

8.   Add the baby corn, scallions, edamame, garlic and ginger and stir-fry until the chicken becomes white throughout

9.   Add the noodles, soy sauce and cornstarch slurry and toss well over medium flame .

10.  Remove from flame and serve

Source : Sulekha

Indian Biscuit Recipe - Butter Sugar Biscuit

BUTTER SUGAR BISCUIT

Ingredients :

White Sugar - 1 cup
Butter  - 1 cup
Egg - 1
Flour- 2 cups
Cream of Tartar - 1/2 tsp
Soda - 1/2 tsp
Vanilla - 1 tsp

Method :

1.   Cream sugar & butter well, add egg.

2.   Add flavoring, dry ingredients.Mix well.

3.   Roll into balls, place on cookie sheets-press down with bottom of a glass.

4.   Sprinkle with sugar.

5.   Bake at 350°, for 8 mins.

Source : Sulekha

Indian Chutney Recipe : Pear and Mango Chutney

Pear and Mango Chutney

Making time : 1 hour

Shelf life : 1 month

Makes : 1.5 kgs. chutney.

Ingredients :


250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
2 tsp. salt
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. marshmelon (kharbooja) seeds.
1 tbsp. raisins.
2 cloves powdered
8 each almonds and cashews chopped finely.


Method :


Peel and mash and pear.
Put 1 tbsp. sugar in a heavy saucepan.
Heat on a low flame, stirring and cooking till it turns brown.
Add 500 ml. water and boil.
When the sugar has fully dissolved in the water add remaining sugar.
When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
Boil till a thick jam consistency is obtained. Stir occasionally.
Add the clove powder and garam masala.
Cool a bit and transfer to clean airtight jar.

Non-Veg Chicken Recipe - Chicken Walnut

CHICKEN WALNUT


Ingredients : 


1 lb. chicken boned breast
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice


Method :


Combine, cornstarch, ginger, garlic, sugar and salt. 
Roll chicken in mixture. 
Brown chicken in butter and combine 2 tablespoons soy sauce, one half-cup water and one-quarter cup apple juice. 
Pour liquid over browned chicken.
Cover and simmer 20 minutes or until fork tender. 
Stir once, add bamboo shoots. 
Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy sauce with cornstarch mix. 
Left over, add to chicken stir until thick. 
Serve hot garnished with French fried walnuts. 
Make by heating one half cup or more walnuts in boiling water five minutes. 
Remove skins, dry and fry until brown.

Aioli Sauce Recipe

AIOLI SAUCE


Ingredients :


6 large cloves garlic
1/2 cup mayonnaise
1-1/2 tsp lemon juice
1/4 cup olive oil
Salt to taste


Method :


Process all the ingredients in a blender


Store in an airtight jar in a refrigerator.


Makes one cup.




Source : Asha Khatau, TOI

Indian Dessert Recipe - Banana Berry Jumble

Banana Berry Jumble

Makes : 2 servings

Ingredients :

2 bananas, halved and cut into ½ inch pieces

¾ cup cranberries, fresh or frozen

¼ cup oats

½ tsp nutmeg

Method :

Combine all ingredients in a large, non-stick skillet. 

Cook on medium-high heat just until cranberries begin to soften, stirring occasionally. 

Remove from heat; cool slightly. 

Spoon into bowls and top with whipped topping or frozen yogurt, if desired.

Recipe source : Produce for Better Health