Indian Non-Veg Recipe - Lower-Fat Fried Chicken with Creamy Gravy

Lower-Fat Fried Chicken with Creamy Gravy

Try this lower-fat fried chicken with creamy gravy for a healthier version of the traditional Southern favorite. By using only chicken breasts, a limited amount of cooking oil, and evaporated fat-free milk in the gravy, this dish becomes more heart healthy without losing any of its flavor. Pair it with some fresh green beans and mashed potatoes for the perfect meal.

Ingredients

6 medium chicken breast halves, skinned (2-1/4 pounds total)

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon paprika

1/8 to 1/4 teaspoon pepper

2 tablespoons cooking oil

1/2 cup evaporated skim milk

1/2 cup chicken broth

Method

In a plastic bag combine flour, salt, paprika, and pepper. 

Add two chicken breasts at a time to the bag; shake to coat. 

Remove chicken from bag, shaking off any excess coating in the bag. 

Reserve remaining flour mixture.

In a 12-inch skillet heat cooking oil. 

Add chicken and cook, uncovered, over medium heat for 10 to 15 minutes, turning to brown evenly.

Reduce heat; cover tightly. Cook 30 minutes. 

Uncover and cook 10 to 15 minutes more or until chicken is tender and no longer pink. 

Drain chicken on paper towels. Keep warm.

Pour fat from skillet and discard.

For gravy, in a small bowl slowly stir milk into reserved flour mixture. 

Stir in chicken broth. Add mixture to skillet. 

Cook and stir until thickened and bubbly. 

Cook and stir 1 minute more. 

Serve gravy over chicken. 

Makes 6 servings.

Indian Vegetable Recipe - Lady Finger Masala Fry & Curry

Okra  (Lady's Finger)  Masala Fry and Curry

Vendakka (Okra) masala, which can be made as a masala fry or as a curry by adding coconut milk.

Ingredients  :

To make masala fry

1/2 lb - Okra / Vendakka

5 big - Shallots, chopped

3 - Green chili, slit in center

4 big - Garlic flakes, crushed & minced

1/2 '' piece - Ginger, grated

1 medium - Tomato, chopped

1/2 tsp - Red chili powder

1/2 tsp - Turmeric powder

2 tsp - Coriander powder

1 sprigs - Curry leaves

Oil, preferably coconut oil

Method :

Wash and dry okra. 

Trim off the top and bottom. 

Slit in center and cut to two parts and cut each part into two and set aside.

Heat oil in a pan, add okra in small batches and fry very lightly. 

Don't have to brown it. 

Take out of the oil and drain.

After okra is done, add curry leaves, shallot, green chili, garlic and ginger. 

Fry in oil for 2 minutes in simmer. 

Add tomato and fry for a minute.

Then add red chili, turmeric and coriander powder. 

Fry the powders, then add fried okra, salt to taste and mix with the masala. 

Stir and cook okra in the masala for 2 minutes. 

Let the masala coat the okra well. 

Take off the stove and serve.

Serve as a side dish with rice or roti.

To make this masala fry into a curry: 

Add 1 cup to 1.5 cup coconut milk and bring to a boil. 

Cook for minute and take off the stove. 

Coconut milk depends on how much of gravy you want.

Serve with steamed white rice. 

Lovely Weekend Recipe - Homemade Croissants

Homemade croissants

What could be more lovely than light, fluffy croissants with jam and butter for breakfast?

Best to start this one the night before, as you need the dough to be cold when you work with it. 

Makes about 24 ~ 28

Ingredients :

1kg strong white bread flour, plus extra for dusting 20g salt 

330ml warm water 

330ml warm milk 

10g powdered dried yeast 

140g caster sugar 

500g unsalted butter

For the glaze: 

2 medium free-range egg yolks

50ml milk

Method :  

Use a food mixer for the first stage as the dough will be soft, sticky and difficult to knead by hand. 

Put all the ingredients, except the butter, into the mixer bowl and fit the dough hook. 

Knead on low to medium speed until the dough is soft, stretchy and satiny for about 10 minutes. 

Put the dough in a decent-sized polythene bag (it needs room to rise), suck out the air, tie a knot in the bag and put it in the fridge to rest overnight. 

First thing in the morning, get the butter out of the fridge. You need it to warm up a bit so it is workable, but not soft.

The dough and butter need to have a similar degree of firmness.

As soon as it seems ready, lightly flour the butter, lay it between two sheets of cling film and bat it out with a rolling pin to a fairly neat square about 1cm thick.

Take your time to get the thickness and shape as even as possible, then put to one side.

Take your dough out of the fridge, flour it and roll out to a rectangle, a little more than twice the size of the butter (allow a couple of centimetres extra all round). 

Now lay the butter on one half leaving a border, fold the other half over and press down all the way round to seal the butter in.

Roll the dough away from you until it is twice its original length, then fold the top and bottom edges in by one-sixth.

Fold them in again by another sixth, so the folds meet in the middle, then fold one on top of the other.

Give the dough a quarter-turn and roll it out again to about the same size as before. 

Fold the top and bottom edges in to meet at the middle, then fold one on top of the other. 

Roll this out slightly and seal the edges with the rolling pin.

Put the dough back in the plastic bag and return it to the fridge to rest for an hour or so. 

(You have given the gluten a good workout and it must relax now, otherwise it will be resistant and uncooperative later.)

In the meantime, you need to cut a template from a piece of cardboard (the back of a cereal box or something similar).

You want an isosceles triangle, measuring 20cm across the base and 25cm tall. 

(The easiest way is to draw an upside down capital T and join the points, like a cartoon sail.)

When your dough has rested, unwrap and roll it out to a neat rectangle, a little larger than 140 x 50cm. 

Now trim the rectangle to these measurements, leaving perfectly straight edges. 

Cut the rectangle in two lengthwise, to give two 25cm wide strips. 

Now using your template as a guide, cut 12~14 triangles from each strip.

Lay each triangle pointing away from you and roll up from the base.

Wet the pointed end and seal it.

Curl the tips around to form a crescent and pinch them together to hold them in place; or you can leave them straight if you prefer. 

(At this point you could freeze some if you like. Space them out on a tray and freeze, then pack into bags. Allow an extra hour for rising when you come to use them.)

Lay your croissants, with the sealed point underneath, on baking trays lined with greased baking parchment or (better still) silicone mats. 

Cover with cling film or a bin liner and leave to rise until doubled in size. As the dough is cold, this could take a couple of hours, or longer.

When ready to bake, preheat the oven to 200°C/Gas Mark 6. Beat the egg yolk and milk together, then gently brush all over the croissants. 

Bake for about 10 minutes, then lower the setting to 170°C/Gas Mark 3 and bake for a further 5~ 10 minutes until they look beautifully golden. 

Transfer to a wire rack and let cool slightly, while you make coffee.

Indian Snack Recipe - Oatmeal Dosa

Oatmeal Dosa


Ingredients :


Oatmeal  - 1 cup 
Rava - ¼ cup  
Rice flour or whole wheat flour  - ¼ cup 
Yougurt  - ½ cup 
Water  - 2 cups 
Green chillies (optional)  -  depending on spice 
Crushed black pepper  - 1 tsp 
Chopped coriander  - 2 tblsp
Oil for each dosa  - 1 tsp
Salt to taste


Method :


1.Mix all the ingredients and set aside for 15 minutes. The batter should be of pouring consistency.


2.Heat griddle; turn to high heat; pour a laddle full of batter on the griddle from outside to inside, The batter will spread on its own due to the heat. Fill up open spaces. The dosa will have tiny holes in them, this allows the dosa to breathe and get crisp as well. Now pour a tsp of oil around the dosa.


3.Allow it to cook on medium heat.


4.Flip when the bottom site is done (turned golden brown). Wait for the other side to get cooked, about 1 minute. You will notice the dosa has become crisp.


5.Since yogurt is added, these dosa’s can turn out to be soft. If you like it to be crisp, then cook it in simmer and add a little more oil, until you get the desired texture.


6.Savor these dosa’s just like that, or with tomato onion chutney.




Courtesy : Sulekha Food

Indian Egg Recipe - Egg With Tomatoes And Coconut

Egg With Tomatoes And Coconut

Ingredients :

3 Eggs
3 finely chopped Big Juicy tomatoes
Half piece Coconut- powdered
1/2 tbsp Paanch phoran
2 cloves finely minced Garlic
1 tsp Red chilly paste
1 tbsp Coriander paste
Salt to taste

Method :

1.Hard boil the eggs, peel and cut each into two halves.
2.Heat oil in a pan, add the paanch phoran and allow to splutter.
3.Add all the above ingredients except eggs and cook over high heat until tomatoes gets tender.
4.Reduce the heat and simmer for 5-6 minutes to thicken the gravy.
5.Add the boiled eggs and mix gently for couple of minutes.
6.Remove from heat and serve hot. 

Courtesy :  Sulekha Food

French Chicken Ratatouille

Chicken Ratatouille

Ratatouille is a traditional French food that is made from a wide variety of vegetables. Eggplant, tomatoes, zucchini, sweet peppers, and onions are the ones most commonly used in this side dish. This version puts chicken into the mix where it slowly cooks to perfection, making this a complete meal. Serve with rolls on the side.

Ingredients :

1 3- to 3-1/2-pound broiler-fryer chicken, cut up

2 tablespoons cooking oil

1 large onion, sliced

1 clove garlic, minced

2 large tomatoes, diced

1 large green sweet pepper, cut into 1/2-inch strips

1 small eggplant (about 1 pound), peeled and cut into 1-inch chunks

2 small zucchini, cut into 1/2-inch chunks

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon pepper

3 slices bacon, crisp-cooked, drained, and crumbled

Snipped parsley (optional)

Method :

Skin chicken. In a 4-1/2-quart Dutch oven, cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside.

Add onion and garlic to drippings in Dutch oven. Cook about 5 minutes or until tender. 

Add tomatoes, green sweet pepper, eggplant, zucchini, bay leaf, salt, and pepper. 

Return chicken to Dutch oven. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until chicken is tender and no longer pink, stirring occasionally. Spoon off excess fat, if necessary.

Stir in bacon. Discard bay leaf. 

If desired, for a thicker sauce, transfer chicken to serving bowl; keep warm. Simmer vegetables, uncovered, for 5 to 10 minutes more. 

Pour sauce over chicken. Sprinkle with parsley before serving, if desired. 

Makes 6 servings.

Indian Snack Recipe - Gobi Pakora Recipe

Gobi Pakora Recipe


Ingredients :  

1 Cauliflower
1 Cup Besan
1/2 tsp Red chilipowder 
1 Cup water 
4 Cups oil 
1 tsp Mango powder
Salt to taste

Method :

Wash Cauliflower and cut intopieces.  
Add water to besan and make a thick batter. 
Add red chili powder,mango powder.  
Blend itwell.  
Heat the oil.  
Dip each piece ofcauliflower in batter.  
Fry these pieces one by one till theyturn golden brown.  
Serve hot Gobi Pakora with green chutney. 

Indian Drink Recipe - Cardamom Milk Shake

Elaichi Doodh or Cardamom Milk shake is a  amazing milk shake. Its has very yummy taste & flavor and helps take away all of the tiredness

Ingredients :

15 blanched almonds

4-5 ice cubes

3 cups whole milk

1/2 tsp. cardamom seeds

Sugar to taste

Method :

Combine the almonds & cardamom seeds in a blender and process for 2-3 minutes or until the nuts are reduced to a fine puree.

Add milk to it and further blend on low speed for 15-20 seconds.

Now add ice cubes to it and blend it for another 10 seconds.

Add the sweetner.

Serve it. 

Amazing for summers.

Note :

For winters, You can bring it to boil over moderately high heat instead of adding ice cubes to it and stir constantly.

Indians will pour the milk back and forth from one pan to another to make the milk frothy much like a low tech cappuccino machine. The frothy milk is then served.

Indian Vegetable Recipe - Potato in Curd Gravy

Potato in Curd Gravy

Making time : 30 minutes.

Makes for : 5

Ingredients :


3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
11
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil


Method :


Cut potatoes into big pieces. 
Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). 
When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. 
Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.

Indian Bread Recipe - Kheema Nan

KHEEMA NAAN

Serves : 6 people

Preparation Time : 20 minutes

Cooking Time : 40 minutes

Ingredients : 

6 cups white flour, maida

6 teaspoon milk powder

1 cup evaporated milk

6-7 teaspoons sugar

200 grams oil or margarine

2 teaspoon baking powder

3 teaspoon yeast

1 eggs

1 kg meat, mince (Keema)

1 tablespoon ginger paste

2 teaspoon red chili powder

1 teaspoon salt

1.5 teaspoon garam masala powder

2 tablespoon anardanna, ground

1 teaspoon coriander seeds ground

2 medium onion, finely chopped

4-6 green chilies

1/2 cup coriander leaves, chopped

Method :

1. Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes 

2. With oily hands put the dough in a bowl.Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size. 

3. Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands. 3. Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball. 

4. Lightly grease several baking sheets. 

5. On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal. Dip the stuff ball in dry flour and roll out into a round about 6 - 7 inches in diameter. 

6. Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color. 

7. Remove the nan from the baking sheet and serve at once. 

8. Serve with yogurt and mint chutney 

Indian Veg. Recipe - Roasted Cauliflower with Parmesan Cheese

Roasted Cauliflower with Parmesan Cheese

Servings:  6

Preparation Time:  7 min

Cooking Time:  15 min

Level of Difficulty:  Easy

The rich, nutty flavor of freshly grated Parmesan cheese pairs beautifully with cauliflower. Try the same recipe with broccoli, baby carrots and asparagus, too.

 

Ingredients :

6 cup(s) cauliflower, florets, fresh (about 1 head), or frozen and thawed   

1 Tbsp olive oil   

1/2 tsp kosher salt   

1/2 tsp black pepper, freshly ground   

1/4 cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested   

Method :

Preheat oven to 450ºF. 

In a large bowl, combine cauliflower, oil, salt and pepper; toss to combine. 

Transfer cauliflower to a large baking sheet and spread into a single layer. 

Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes. 

Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix. 

Yields about 3/4 cup per serving.

Notes :

When you want variety, use shredded reduced-fat cheddar cheese instead of Parmesan.

Nonv-Veg Snack Recipe - Grilled Chicken Salad

Grilled Chicken Salad 


Effort : Easy


Ingredients :


¼ cup soy sauce 
¼ cup olive oil
2 pounds skinless boneless chicken breast – cut in bite size chunks
garlic powder – to taste 
2 cups lettuce
1 large tomato
1 medium cucumber 
½ red onion
black pepper – to taste 
balsamic vinegar – to taste


Method :


Heat oil in non-stick fry pan.
Saute chicken with garlic powder until just starting to turn a golden brown. 
Add soy sauce. 
Simmer on low heat for about 5 to 10 minutes. 
The oil will float a little to the top. That’s okay.
Make salad with the remaining items. 
Sprinkle with black pepper. 
NO SALT! That’s what the soy sauce is for.
When salad is ready, pour the hot mixture of chicken,oil and soy onto the salad.
Add balsamic vinegar to taste and toss. 
The lettuce will wilt a little. 




CarbsPerServing : 31g total

Indian Appetizer Drink Recipe - Mint Appetizer ( Pudina Zatka )

Pudina Zatka  - Mint Appetizer Drink 



Ingredients :


few mint ( pudina )  leaves
2 tbsp min ( pudina ) paste
2 tbsp lemon juice
2 tbsp jal-jeera (cumin seeds ) powder
lemonade
ice


Method :


In glass add 1 tbsp of pudina paste 


Add 1 tbsp lemon juice and 1 tbsp jal jeera powder


Mix it well then add ice and lemonade to it.


Shake it a bit and serve it in huge glass with ice.


Decorate it with pudina leaves and lemon slice 

Indian Salad Recipe : Vegetable Salad with Sprouts

VEGETABLE SALAD WITH SPROUTS



 
Ingredients :



1/2 cup kala Channa sprouts
1/2 Tomato
1/2 carrot
1/2 cucumber
1 layer lettuce
1 green chilly
1 tbs lemon juice
salt to taste




Method :




1. Wash and chop the tomato, lettuce, green chilly.


2. Now take the carrot and cucumber, Peel off the skin and grate nicely.


3. Steam cook the sprouts by sprinkling water and adding a pinch of salt.


4. Take a bowl and add cucumber,grated carrot,lettuce,tomato,cooked
sprouts,salt, green chilly and mix well.


5. Finally add the lemon juice and mix well.

Weekend Chicken Recipe - Chicken Breasts in Cream Sauce

CHICKEN BREASTS IN CREAM SAUCE


Approximately 4 servings.


Ingredients :


4 chicken breasts halves, boned and skinned and rinsed
1/4 c. flour
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
2 tbsp. vegetable oil
1/4 lb. mushrooms, sliced
3/4 tbsp. garlic, chopped
1 green onion, chopped


Method :


1. Add salt, pepper and flour. 


2. Dredge chicken breasts in seasoned flour mix, shake excess off. 


3. Add butter and vegetable oil to sauté pan, cook on medium heat. 


4. Cook chicken breasts for 2 1/2 minutes on each side. 


5. Add mushrooms, garlic - cook for approximately 1 more minute until chicken is almost 
done, add chopped onion. 


6. Drain fat from pan and set aside. 

Indian Pickle Recipe - Beetroot Pickle

Pickled Beetroot
  
Beetroot are pickled just like carrots are. Like carrots, beetroot is cut into strips or chips and soaked in lemon juice till they mature. Green chiles can also be added for spice. Pickled beetroot are generally eaten with rice mixed with some sort of dal / dhal or just with yogurt rice.


Makes: around 1 1/2 Cups of Pickled Beetroot


Ingredients :


Beetroot 1 Large
Lemons 2
Green Chillies 2 
Salt to taste



Method  :


Peel, remove ends, wash and pat dry the beetroot.
Halve and chop the beetroot into 2 inch long strips.
Remove stems, wash and pat dry the green chiles.
Slit the green chiles and keep aside.
Halve the lemons.
Squeeze all the juice out of the lemons into a glass or ceramic jar. 
Add enough salt to the lemon juice and stir to dissolve.
Now stir in chopped beetroot and green chillies.
Cover and let the beetroot sit for a day or two to mature.
Serve pickled beetroot as an accompaniment to dal rice, yogurt rice etc..


Notes :  Make sure to choose tender green chillies for milder spice level.


Suggestions : Make sure the jar is clean and dry for pickle to last longer.


Variations : Here are the pickled variations with carrots, baby ginger and green chillies. 
Chop the beetroot into thick circles if you wish.


Other Names : Beetroot in Lemon Juice, Pickled Beetroot.

Delicious Fish Recipe - Pan-Roast Fish

Pan-Roast Fish

Pan-roasted fish is a delicious and healthy dish. Pan roasting cooks the fish quickly by searing it on the outside while keeping it nice and moist on the inside. Frying fish in a pan tends to burn the fish before it is thoroughly cooked, while baking fish tends to dry it out. You can avoid this by pan roasting the fish on the stove, then finishing it in the oven. This will brown the fish on the outside but keep the inside juicy and moist.

Ingredients : 

Fish fillets

White wine

Butter

Canola oil

Skillet

Granulated sugar

Salt

Method :

Remove the fish from the refrigerator. 

Keep the fish covered on a plate for half an hour while it warms up to room temperature. 

Preheat the oven to 400 degrees Fahrenheit.

Dry the fish with paper towels. 

Absorb as much moisture as possible to help the fish brown easily. 

Sprinkle salt or granulated sugar on the fish to help give it a nice crust when it sears and to prevent it from drying out.

Heat a skillet on high heat for three to four minutes. 

Add 3 tablespoons of canola oil to the skillet, spread it around so the skillet is coated and heat it for one to two minutes until it  starts to smoke. 

Avoid using virgin or extra virgin olive oil because they have a low smoke point and will smoke before the pan gets hot enough for the fish.

Add the fish to the pan. 

Keep the fish separated so they sear properly; if they are too close they will steam instead of sear. 

Sear the fish one at a time or in batches if there isn't enough room in the pan.

Sear the fish for three minutes on one side. 

Flip the fish gently with a spatula and then sear for another three minutes on the other side. 

Don't touch or move the fish while it is searing, as doing so will interfere with the browning process.

Place the fish with the pan in the oven. Bake the fish until the centers are slightly translucent.

Remove the skillet from the oven and transfer the fish to a plate to rest. 

The fish will continue cooking while it rests.

Pour some white wine and a few tablespoon of butter in the pan. 

Add just enough wine to cover the bottom of the pan and stir. 

This will mix in with the browned bits of fish in the skillet and create a sauce for the fish. 

Remove the pan after a few minutes and pour the sauce over the fish.

Dessert Recipe - DIABETIC APPLE JELLY

DIABETIC APPLE JELLY


Makes : 2 half-pints


Ingredients :


2 env. unflavored gelatin
2 c. unsweetened apple juice
Artificial sweetener to taste
2 tbsp. lemon juice
Yellow food coloring


Method :


Sterilize 2 half-pint jars by covering with water and boiling for 15 minutes. 
Soften gelatin in 1 cup apple juice. 
Heat to a boil the other cup of apple juice. 
Remove from heat. 
Add juice with softened gelatin. 
Add lemon juice. 
Bring to full boil and cook about 2 minutes.
Remove from heat and add food coloring and sweetener to taste. 
Pour into sterile half-pint jars, seal, and cool. 
Store in refrigerator. 

A Salad Recipe - German Potato Salad

German Potato Salad



Ingredients :


1 Pkg. frozen vegetarian bacon, thawed and chopped
1 tablespoon flour
1/4 cup of sugar
1/3 cup of white vinegar
2/3 cup of hot water
2 pounds of white potatoes, boiled for 25 minutes, covered
until just tender
8 to 10 green onions, finely chopped (1 cup)
1/2 teaspoon of salt
1/8 teaspoon ground black pepper


Method :


In a non−stick skillet cook bacon over low heat, stirring constantly for about 8 minutes or until crispy.
Add flour and stir for about one minute. 
Combine sugar, vinegar, hot water and add to bacon mixture. 
Cook, stirring constantly, until sauce thickens.
Drain potatoes well, cool, peel and slice. 
Add to the sauce along with the onion, salt and pepper. 
Serve warm or chilled.