A Non-Veg Recipe - Parmesan-Crusted Chicken Tenders

Parmesan-Crusted Chicken Tenders

Crispy, Parmesan-flecked chicken tenders dipped in marinara sauce is an easy dinner the whole family will love. Dipping them in a mixture of plain yogurt with chopped fresh basil would be tasty too. Serve with sauted green beans and roasted sweet potato wedges.

Ingredients : 

Canola or olive oil cooking spray

1/4 cup all-purpose flour

2 large eggs

1/2 cup finely shredded Parmesan cheese

1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note) 

1 pound chicken tenders

1 tablespoon Italian seasoning

1 teaspoon garlic powder

1/4 teaspoon salt

1 cup marinara sauce, heated

Method :

Preheat oven to 450F. 

Place a large wire rack on a baking sheet and coat with cooking spray.

Place flour in a shallow dish. 

Lightly beat eggs in another shallow dish. 

Combine Parmesan and breadcrumbs in a third shallow dish. 

Toss tenders with Italian seasoning, garlic powder and salt in a medium bowl. 

Coat each tender in flour, shaking off any excess. 

Dip in egg and let any excess drip off. 

Then roll in the breadcrumb mixture. 

Place the tenders on the prepared rack. 

Generously coat the top of each tender with cooking spray.

Bake for 10 minutes. 

Turn each tender over and coat with cooking spray. 

Continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. 

Serve the tenders with marinara sauce for dipping.

Note :  

To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine.) Spread on a baking sheet and bake at 250F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

Indian Dal Recipe - Khatti Meethi ( Sweet & Sour ) Dal

Khatti Meethi ( sweet and sour ) Dal


Ingredients:


1 cup Bengal gram
100 gm beet root
50 gm groundnut
1 tsp mustard seeds
1/2 tsp cumin seeds
2 dried dates
50 gm jaggery
1/2 cup tamarind juice
1 tsp turmeric powder
2 tsp coriander powder
6-7 curry leaves
1 piece cinnamon
2 tsp cloves
1 tsp clarified butter
1 tblsp chopped coriander
1 tsp salt
a pinch of asafetida
2-3 chilly paste


Method : 


Rinse Bengal garm and add beet root pieces to it and cook in a cooker.


When cooked add turmeric powder,salt,coriander powder,jaggery,dry dates,


Also add tamarind juice,curry leaves,groundnut,chilly paste and boil.


Prepare the seasoning-Heat oil.


Add asafetida,cloves,butter,cumin seeds,mustard seeds,cinnamon.


Add to the gram and cook for 5 minutes.


Garnish with coriander and serve.




Source : Indian Food Forever

Indian Bread Recipe - Spicy Paneer Naan (Veg)

Spicy Paneer Naan

Ingredients :

For the dough :

500 grams maida

20 grams fresh yeast or 2 tsp dry yeast

25 grams ghee or margarine or butter

2 tbsp fresh curds

1½ tsp sugar

1 tsp salt

For the stuffing :

100 grams paneer, grated

1 onion, chopped

3-4 green chillies, chopped

2 tbsp coriander, chopped

salt to taste

Method :

Sieve the flour properly.

Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves. 

Cover and wait for 5 to 7 minutes until the mixture is full of froth.

Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.

Knead the dough for at least 6 to 7 minutes.

Keep the dough under a wet cloth for 30 minutes. 

Knead again for 1 minute.

Mix all the ingredients for the stuffing properly.

Divide the dough into 20 small parts and shape into naans. 

Put 1 tbsp of the filling in the centre.

Seal the edges and roll into oblong shape to any other shape whichever you like.

Grease a pressure cooker very lightly with oil. 

Take out the lid from the pressure cooker and heat it upside down.

Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. 

Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).

Take out and apply butter.

Ready to serve.

Source : Recipes Indian

Indian Chutney Recipe - Spicy Tomato Chutney

Spicy Tomato Chutney




Prep Time : 20 Min 
Cook Time : 40 Min 
Ready In  : 1 Hr




Ingredients : 


1815 g ripe tomatoes
1 (1 inch) piece fresh ginger root
3 cloves garlic
350 g white sugar
235 ml red wine vinegar
2 onions, diced
40 g golden raisins
4 g mixed spice
3 g chili powder
1 g paprika
15 g curry paste




Method : 

• Fill a saucepan with water, and bring to a boil. 
• Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. 
• Remove from water, cool, and peel.
• Puree tomatoes with ginger and garlic in a food processor or blender.
• Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. 
• Season with mixed spice, chili powder, paprika, and curry paste. 
• ( Note : If mixed spice is unavailable in your area, you can substitute a mixture of cinnamon, coriander, cloves, nutmeg, and ginger.)
• Simmer over medium heat until thick. 
• Refrigerate until ready to use.

Source : allrecipes

Weekend Cake Recipe - Butter Pound Cake

BUTTER POUND CAKE

Ingredients :

2 eggs, separated

6 tbsp. butter, softened

2 tsp. vanilla

2 tsp. baking powder

4 tbsp. whipping cream

3/4 c. Fruit Sweet

1 3/4 c. sifted cake flour

1 tsp. baking soda

Method :

• Beat the egg yolks well. 
• Add cream, butter, Fruit Sweet and vanilla and beat to blend well. Set aside. 
• Sift the flour, baking powder and baking soda together and set aside in a small bowl. 
• In a medium size bowl, slowly blend the flour mixture and the liquid mixture in small amounts at a time until well mixed. Beat until smooth.
• In a separate bowl, beat egg whites until stiff but not dry. 
• Stir a third of the whites into the batter and then gently fold in the remainder.
• Spoon into a greased and floured 9" pan. 
• Bake in a preheated 350 degree oven for 25 to 35 minutes or until an inserted straw or toothpick comes out dry. 
• Cool for about 5 minutes before turning out onto rack.

Indian Non-Veg Recipe - Hunan Chicken

Hunan Chicken


Ingredients : 


Diced Chicken : 250 gm
Sliced ginger : 5 gm
Sliced garlic : 5 gm
Sliced red chilly : 5 gm
Sliced onion : 5 gm
Spring onion : 10 gm
Chicken broth : 5 gm


Chinese preserved :
Vegetable : 3 gm


Chicken marinade :
Sauce : 5 ml
Water : 20 ml


Method :


1.   Deep fry the diced chicken in oil and keep aside.
2.   Heat the oil in the wok, put ginger, garlic, and toss it for a while.
3.   Add red chilly and onion.
4.   Add friend chicken and toss it.
5.   Add spring onion, water, chicken marinade sauce and Chinese preserve vegetables.
6.   Season with chicken powder and leave it to cook.
7.   Shift nicely in the bowl and garnish with coriander.




Source : TOI

Indian Dessert Recipe : FRUIT DELIGHT PUDDING RECIPE

FRUIT DELIGHT PUDDING RECIPE

Ingredients :

1 cup Red Jelly

1 cup Gren Jelly

1 Tin Mix Fruit 

1 small Cake

3 cup Fresh Cream 

1 cup Milk 

1 tsp Custard Powder

4 tsp Sugar 

1 Orange

1 Apple

1 cup Grapes

1 slice Pineapple

Method : 

Mix the custard powder in a little milk.

Boil the rest of the milk.

When it comes to a boil , while continously stiring add the dissolved custard powder to the milk.

While stiring add the sugar.

When the mixture thickens put off the flame.

Beat the cream till frothy.

Cut the fruits in small pieces.

Cut small pieces of the cake.

Prepare both the jellies as instructed on the packet.

Now in bowl mix the pieces of the cake, mix fruits, custard, cut tin fruits, half jelly and half cream.

Let this mixture set in the refrigrator.

When fully set take it out and decorate with the rest of the jelly and cream.

Source : Indian Food Forever

Indian Snack Recipe - Rava Dosa

Rava Dosa

Makes : 10 - 12 thin dosas

Ingredients :

1 cup fine soji (semolina)

1/2 cup rice flour or plain flour

1 tbsp. oil

1/8 tsp. soda bicarb

2-2 ½ cups buttermilk

1 tsp. coriander chopped fine

2 green chillies chopped fine

ginger grated 

oil to shallow fry 

Method :

Blend all the ingredients together.

Add more buttermilk if necessary.

The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.

Heat griddle and pour 1 large spoon of batter on it.

Spread by gently rotating the griddle.

Put some oil (1/2 tsp.) over dosa.

Lift with a spatula as for basic dosa.

Roll the dosa in a three-fold cylinder.

Serve hot with onion and/or coconut chutneys.

Indian Non-Veg Recipe - Kofta Curry

Kofta Curry

Ingredients :

1/2 kg ground lamb/mutton- 1/2kg

1 tbsp ginger, garlic paste- 1 tbsp

1/4 tbsp garam masala

1 big onion - 1 big

3-4 green chillies

1 big tomatoes - 1 big

1/4 tbsp jeera - ¼ tbsp

salt to taste

Method :

Cook the meat/lamb without water, since it will leave water.

Take one the meat without water.

Make a paste out of green chillies and little ginger & garlic, jeera etc.

Add the paste to the meat, then one egg and mix well with hand.

If the meat is a bit coarse, grind it in mixer.

Make into small balls.

Fry the balls in little oil. Do not over fry, just fry lightly.

Indian Soup Recipe - Cucumber & Mint Soup

Cucumber & Mint Soup

Ingredients :

3 medium seedless cucumbers, peeled & 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 Vegetable Recipe - Lady Finger Fritters

Lady Finger Fritters


Ingredients


Lady Finger  - 1/2 kilo
Maida - 1 cup
Cornflour - 1/4 cup
Rice flour - 3 tsp
Bread crumbs - as needed  
Ginger garlic paste - 1 tsp
Pepper powder - 1 tsp
Soya sauce - 1 tsp
Salt - as needed
Oil - as needed


Method


1. Wash Lady Finger, cut top and bottom and set aside.
2. Mix maida, cornflour, rice flour, ginger garlic paste, pepper powder, soya sauce in a bowl, add water and prepare batter.
3. Soak the Lady Finger in batter, roll in bread crumbs and set aside.
4. Heat oil in a frying pan.
5. Add Lady Finger, fry till golden and serve hot.




Source : Sulekha Food

Indian Non-Veg Recipe - Lobster Neeruli

LOBSTER NEERULI


Ingredients :


One kg lobster in shell - 2
ghee - 150 gm
chopped onion - 100 gm
chopped green chilli - 50 gm
red chilli powder - 15 gm
coriander powder - 20 gm
turmeric powder - 20 gm
whole garam masala - 30 gm
ginger garlic paste - 50 gm
crushed black pepper - 15 gm
curry leaves - 30 gm
chopped coriander - 30 gm
salt - 25 gm
saunf - 5 gm
mustard seeds - 15 gms
methidana seeds - 15 gms
coconut extract - 150 ml
fresh cream - 90 ml


Method :


Heat ghee, add methidana, mustard seeds, green chilli, curry leaves and saunf.
Wait till they crackle.
Add onion and fry till it becomes soft.
Add green chilli and ginger-garlic paste. Let it cook.
Meanwhile, cut the lobster in half, lengthwise.
Remove meat and slip into the pan with the masala.
Clean the shell thoroughly and blanch to a bright pink in water.
Cook the meat till it is 75 per cent done.
Now add red chilli powder, coriander powder, turmeric, crushed black pepper and cook by adding coconut extract and fresh cream. Allow it to boil.
Then reduce the gravy on a low heat.
Garnish with chopped corainder, kesar and coconut cream.


Source : TOI

Indian Snack Recipe - Chatapata Corn

CHATAPATA CORN


Ingredients :


300 gms corn,
three potatoes,
two onions
one spoon mustard seeds,
oil,
green chillies,
coriander leaves (optional)
lemon juice,
water,
asafoetida (hing)
salt to taste


Method :


Soak the corn kernels in water for about 6 hours and then boil it.
Boil the potatoes and keep aside.
Then, chop the boiled potatoes and fry it.
Heat some oil in a pan and add mustard seeds, green chilies, lemon juice and some salt.
Add the corn & potatoes to the pan and saute for 1 min.
Serve the cooked corn and friend potatoes in a plate.
Garnish with coriander leaves if required.

Indian Vegetable Recipe - Paneer Khada Masala

Paneer Khada Masala


Ingredients :


1000 gm Paneer
120 ml desi ghee
150gm onions peeled and chopped
3 gm coriander seeds (crushed)
10 gm cumin seeds (crushed)
10 gm ginger (peeled, chopped)
10 m garlic clove (peeled, chopped)
200 gm tomato puree
200 gm tomato (washed and chopped)
15 gm red chili powder
3-4 black cardamom
4-5 green cardomom
5 gm cinnamon sticks
1-2 bay leaves,
3 gm garam masala powder
5 gm black pepper corns (crushed)
15 ml salt to taste
25 ml green coriander (chopped)


Method :


Cut the paneer into sticks, deep fry and place in cold water.
Heat oil in a pot and fry bay leaves, cardamom.
When you can smell the masalas, add chopped onions, cumin, coriander seeds and chopped garlic.
Fry until the onions are golden-brown.
Then introduce ginger.
Saute for a few more minutes, then add chopped tomato and chili season with salt.
Stir-fry for a few more minutes before adding the tomato puree. Stir some more.
When the oil starts separating from the masala, add the paneer and saute for a few more minutes.
Sprinkle the garam masala, pepper corns and coriander over the stewing paneer. 
Cook on slow heat for another few minutes.
This dish goes well with indian bread or steamed basmati.




Source : TOI

Indian Soup Recipe - Orange & Roasted Carrot Chilled Soup

Orange & Roasted Carrot Chilled Soup


Ingredients :


500 gms carrots peeled
100 gms sweet onion
5 gms ginger
20 gms celery
100 ml fresh orange juice
2 gms orange zest
pinch of cinnamon powder
Salt and pepper to taste


Method :


1.   Roast the carrots with celery and onion
2.   After roasting carrots, keep it for cooling in refrigerator
3.   Blend the roasted carrots with ginger and cinnamon.
4.   Mix with fresh orange juice.
5.   Garnish with celery sticks.
6.   Serve chilled.




Source : TOI


    

Indian Non-Veg Recipe - Dal Kheema ( Bengali Dish )

Dal Keema

This Dal Keema dish is an awesome combination of North Indian and Bengali tradition. Dal Keema can be served in main course with steamed rice.

Preparation Time : 10 minutes (including Marination time )

Cooking Time : 5 minutes

Serves : 1

Ingredients :

Chollar dal (Bengal gram) 200g

Mutton keema (mince/ground meat) 200gm

Onion 4 (2 of them pasted and 2 finely chopped)

4-5 garlic cloves

25gm ginger paste

100gm of Curd

2 piece of Dry Red Chili

Few amount of Garam Masala (cloves, cinnamon, cardamoms grounded into powder)

Salt and Sugar to taste

Mustard oil 2 tablespoon

Ghee (clarified butter) 2 teaspoon

Vinegar 1 tablespoon

1 pinch of cumin powder

2 Bay Leaves

Coriander Leaves (for Garnishing)

Method :

1. Wash 200gm of Chollar dal and drain the water.

2. Marinette the mutton keema with vinegar for 10 – 15 minutes.

3. Put 1 tablespoon mustard oil in a frying pan, and fry the finely chopped onions until it turns golden brown.

4. Now put ginger, garlic and onion paste along with the mutton keema and fry it in the pan for a few minutes.

5. Now pour in the curd.

6. Put salt and sugar (as per required).

7. Boil the whole thing along with required proportion of water.

8. Now take another frying pan and put Ghee.

9. Fry the Chollar daal well in Ghee.

10. Mix it with required proportion of water to boil the daal.

11. Once it gets boiled properly, keep it aside.

12. In a separate frying pan, put in 1 tablespoon of mustard oil. When it gets heated up, put in Bay Leaves, umin Powder and the Dry Red Chilies.

13. When it gets fried, first pour in the boiled daal and then the boiled keema.

14. Mix it well along with ghee and the garam masala.

15. Garnish the dish with coriander leaves and it is ready to serve.

16. Server hot with steamed rice.

Source : Free Indian Recipe

Indian Non-Veg Recipe - GOAN FISH CURRY

GOAN FISH CURRY


Ingredients :


Beckti fish : 1 kg
Red Chili whole - 50g
Garlic - 50g
Grated Coconut - 5g
Coriander Seeds - 5g
Cumin Seeds - 5g
Pepper Corns - 1/2 tbsp
Turmeric Powder - 1/2 tbsp
Chopped Onions - 100g
Chopped Tomatoes - 100g
Curry Leaves - 12
Tamarind pulp - 3 tbsp
Green Chilies slit - 4 tbsp
Green Chilies slit - 4 tbsp
Salt & Oil as required


METHOD :


Clean and marinate the fish with turmeric and salt.
Grind a wet masala with ingredients.
Heat oil in a cooking bowl, saute onions, curry leaves, green chilies and tomatoes.
Add the wet grind paste and saute.
Add water and the tamarind pulp.
Bring it to boil and add the fish.
Check the seasoning and serve hot with steaming rice.




Source : DNA

Yummy Chicken Recipe - Lemon Chicken with Broccoli

Lemon Chicken with Broccoli 

Ingredients :

2 Tbsp all-purpose flour   

1/2 tsp table salt, divided   

1/4 tsp black pepper, freshly ground   

12 oz Chicken, breast, raw, without skin & bone, thinly sliced   

2 tsp olive oil   

1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided   

2 tsp minced garlic   

2 1/2 cup(s) broccoli, small florets   

2 tsp lemon zest, or more to taste   

2 Tbsp parsley, fresh, chopped   

1 Tbsp fresh lemon juice   

Method :

On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; 

Add chicken and turn to coat.

Heat oil in a large nonstick skillet over medium-high heat. 

Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.

Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. 

Add broccoli; cover and cook 1 minute. 

In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; 

Add to skillet and bring to a simmer over low heat. 

Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. 

Stir in chicken and lemon zest; heat through. 

Remove skillet from heat and stir in parsley and lemon juice; toss to coat. 

Yields about 1 cup per serving.

Source : Weight Watchers