Indian Rice Recipe - Chicken Fried Rice

CHICKEN FRIED RICE



Ingredients :


1 c. chicken, diced and cooked
1 tbsp. soy sauce
1 c. long grain rice, uncooked
1/3 c. salad oil
2 1/2 c. chicken broth
2 1/2 c. onion, coarsely chopped
1/4 c. green pepper, finely chopped

1/4 c. celery, thinly sliced
2 eggs, slightly beaten
1 c. lettuce, finely shredded


Method :


Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes. 
Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently. 
Reduce heat and add chicken with soy sauce and broth.
Simmer, covered, for 20 to 25 minutes or until rice is tender. 
Remove cover for last few minutes. 
Stir in onion, green pepper and celery.
Cook, uncovered, over medium heat until liquid is absorbed. 
Push rice mixture to side of skillet and add eggs. 
Cook until almost set, then blend into rice. 
Stir in lettuce and serve at once.

Spaghetti Pie Recipe

Spaghetti Pie


Ingredients :


Pie Dish


6 ounces of uncooked spaghetti
1 egg
1/4 cup grated Parmesan cheese
1 pound lean ground beef
1 can of frenches fried onions
8 ounces sliced mushrooms
1 jar spaghetti sauce
1 cup shredded mozzarella cheese
and a bunch of pepperonis  
  
Method :


Combine cooked spaghetti, Parmesan cheese and egg. 


Press over the bottom and up sides of pan to form a "crust."  


Fry ground beef, add onions when browning begins. 


Then add the sauce and stir. 


Add meat/sauce mix, cheese, and toppings of choice. 


Bake till cheese is golden brown. 


Slice it up. and eat!

Peanut Brittle Recipe

OLD FASHION PEANUT BRITTLE


Ingredients :


2 cups of sugar
1 cup of water
1 tablespoon of butter or margarine
1 to 2 cups of peanuts
1 cup of light corn syrup
3/4 teaspoon of salt
1 teaspoon of soda


Method :


Mix sugar and water, syrup in heavy cast iron skillet over moderate heat. 
Heat until thermometer reaches 236 degrees (takes 15 to 20 minutes). 
Add butter and salt. 
Add soda last, stirring. 
Pour into cookie sheet.

Valentine Special - Chocolate Cherry Layer Cake

Chocolate Cherry Layer Cake



Ingredients :


3/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup boiling water
1 package (16 oz.) angel food cake mix
1 1/4 cups water
1 can (20 oz.) lite cherry pie filling
Prepared chocolate frosting (reduced−fat if possible)
Chocolate shavings


Method :


Preheat oven to 350F. 
Line a jelly roll pan with wax paper
(pan should be appproximately 10 by 15 by 1 or 11 by 17 by 1). 
Whisk together cocoa, sugar and boiling water. 
Cool mixture to lukewarm.
Prepare angel food cake mix per package directions, using 1 1/4 cup
water and adding cocoa mixture. 
Spread batter evenly into prepared jelly−roll pan. 
Bake 20 minutes or until top looks dry. 
Invert onto a large wire rack. 
Remove the pan and wax paper; cool. 
Slice cake into three equal parts. 
Start with cake, top with cherry pie filling, then top that with more cake and more pie filling and end with cake layer. 
Frost and decorate with chocolate shavings.

Salad Recipe - Dietetic Pasta Salad

DIETETIC PASTA SALAD



Ingredients :


Corkscrew pasta
4 fresh mushrooms, sliced
1 cucumber, sliced
Kraft reduced calorie zesty Italian dressing
1 onion, sliced
1 tomato, diced
1 green pepper, chopped


Method :


Cook and rinse pasta in cold water. 
Mix with remaining ingredients and marinate in dressing. 
Chill and serve.

Indian Vegetable Recipe - Matar Palak ( Peas in Spinach )

Matar Palak



Ingredients :


1 bunch of spinach
1 cup of green peas
1 medium sized tomato
1 medium sized onion
1 medium sized boiled potato
3-4 green chillies
1 tsp. cumin seeds
A pinch of asofoetida
1 tsp turmeric powder
Salt to taste


Method :


Cut spinach leaves and wash them properly.
Boil the cut spinach for 10 minutes in a very little amount of water.
Allow to cool for sometime.
Grind thecooled spinach alongwith the greenchillies to a fine paste.
This paste must be semi-liquid.
Chop onion and tomatoes into small pieces.
Cut the boiled potato into evenly shaped cubes.
Heat oil in a pan.Add the cumin seeds and asofetida.
Add the onions,peas and tomatoes.
Fry for 2-3 mins.Add the potato cubes and allow to cook on medium flame for 5 mins.
Once the onions and tomatoes are cooked, add the spinach-chilli paste to the above.
Add turmeric powder and salt to taste.
Simmer it for 10 mins. 
Tastes good with rotis / parathas.

Indian non-Veg Recipe - Chicken In Orange Sauce

CHICKEN IN ORANGE SAUCE


Ingredients :


4 chicken breast halves
1/4 c. flour
Salt and pepper
4 tbsp. margarine
1 1/2 c. orange juice


Method :


Coat each half breast with seasoned flour. 
Melt margarine in pan and saute each side over medium heat until lightly browned. 
Add orange juice and cover. 
Cook about 15 to 20 minutes more on reduced heat until done.
Serve over rice, if desired, with the sauce. 
Serves 4.

Indian Breakfast Recipe - Mixed Dal Dosa

Mixed Dal Dosa


Ingredients :


1 cup rice
1/3 cup each yellow moong, channa, urad dal
2 tbsp. curds
1/2 tsp. soda bicarb
2 tbsp. oil
salt to taste
oil to shallow fry


Method :


Wash rice separately and dals together. 
Soak in plenty of water and keep aside for 5-6 hours.
Wet grind the rice till semolina type grain can be felt Wet grind rice till fine.
Mix both batters.
Add the curds, salt, soda and oil. 
Mix well till fluffy and light. 
Keep aside for 3-4 hours before making dosas.
Heat griddle, pour batter and make as for plain dosas. 
Serve hot with chutney. 
Make thin or thick as desired.

Delicious Weekend Recipe - Peppermint Angel Food Cake

Peppermint Angel Food Cake


Ingredients :


For Cake:
1 − 16 oz. package of angel food cake mix
10 striped round peppermint candies, crushed (1/3 cup)


For Sauce:
3/4 cup sugar
1/3 cup unsweetened cocoa
4 teaspoons cornstarch
1/2 cup evaporated skim milk
1 teaspoon vanilla


Method :


Prepare cake according to package directions. 
Gently fold in crushed candy. 
Pour into un−greased 10 inch tube pan.
Bake according to package directions. 
Cool inverted.
In a saucepan stir sugar, unsweetened cocoa, and cornstarch together. 
Add evaporated skim milk. Stir. 
Cook and stir constantly until thick. 
Then cook 2 minutes more. 
Remove from heat and add 1 teaspoon vanilla.
Chill remaining sauce and re−warm before serving.


To serve, slice cake and serve with warm sauce over each serving. 
Cake can be decorated with additional crushed peppermint candy.

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.