Wishing you very happy coming New Year 2015

Top healthy Indian curries – Recipe

Indian curries are loved across the word for their wide variety, flavours, aromas and elegant colors.  With the right balance of seasoning and aromas following few recipes are healthy and perfect for winter treats.

Parcha Paneer –

Ingredients:

-Paneer -300 gm

-Cream – 300 gm

-A pinch of Black pepper powder

-Chopped onion-150 gm

-Chopped green chilis-10 gm

-Kaju Paste -100 gm

-Salt to taste

-Deghi Mirch-1tsp

-Turmeric power-1tsp

-Green cardmom-5gm

-Chopped Tomatos-100 gm

-Ghee – 1 tbsp

Preparation:

-Cut Paneer cubes into small pieces and keep aside.

-Heat ghee and add chopped ginger, green chilies and crushed black pepper.

-Add the mixture of cream and Kaju paste and cook until done.

-Add salt and black pepper powder.

-Pour the gravy over the top of paneer cubes and serve with chapattis.

  

  Jheenga (Prawn) Curry

Ingredients:

-Prawn Grade -400 gm

-Fresh Tomato Puree -300 gm

-Ghee-50 gm

-Mustard seeds -10 gm

-Fresh Coriander -60 gm

-Ginger -25 gm

-Yogurt-100 gm

-Salt to taste

-Lemon juice -50 gm

-Green chilis-5 gm

-Turmeric powder -10 gm

-Coriander Powder -10 gm

-Red Chili powder-10 gm

Preparation:

-De-skin prawns and clean vein by giving cut on middle.

-Chop fresh coriander and chilly green separately.

-Apply salt, turmeric & lemon juice to the prawn and lemon juice to the prawn and leave it for 15 minutes to marinade.

-In a pan take ghee and put on fire.  Add mustard seeds, chopped green chilies, fresh tomato puree and cook.  Whisk yoghurt well and put it in the pan for the gravy to cook.  Add salt and all the dry spices and cook well.

-In another pan sauté the prawns separately and add it to the gravy.

-Garnish with chopped coriander leaves and serve with rice.

Dal Makhani

Ingredients:

-Black gram dal-800 gm

-Butter -500 gm

-Chili Powder-15gm

-Cumin powder-20 gm

-Garam Masala -20 gm

-Coriander Powder-20 gm

-Garlic Paste-25gm

-Ginger Paste-30 gm

-Tomato Puree- 300 gm

Preparation:

-Wash the Dal thoroughly with salt, vinegar and water

-Boil till mashed thoroughly

-In a Deep pan, sauté ginger-garlic paste, Cumin powder, coriander powder, red chili powder and add tomato puree.  Cook for some time, add salt and cook the dal for 10 minutes.

-Garnish with chopped coriander leaves and serve with chapatti or rice.

Methi Murgh:

Ingredients:

-Chicken boneless: 500 gm

-Methi leaves: 100 gm

-Salt -10gm

-Garam Masala Powder -10 gm

-Ginger – 15 gm

-Green Chilly-10gm

-Finely chopped onion-150 gm

-Tomato puree-100 gm

-Ghee-1tbsp

-Ginger garlic paste-25gm

-Tomatos-100 gm

-Turmeric powder-1tsp

-Red chili Powder -1tsp

-Chicken stock -200 ml

-Coriander leaves finely chopped – 50 gm

Recipe:

-Heat ghee in a heavy bottom pan

-Add Methi leaves and chopped onion and sauté till it turns light brown in colour. 

-Add ginger and garlic paste.

-Now add chicken pieces and dry spices.

-Add chopped tomatoes and cook on low flame.

-Add chicken stock and cook again.

-Garnish with chopped coriander and serve with chapatti.

Mushrooms with Green Chili

Ingredients:

-Button Mushroom – 600 gm

-Chopped Onion-100 gm

-Garam Masala powder-10 gm

-Ghee – 1 tbsp

-Garlic -50gm

-Salt to taste

-Cooking Cream-200 ml

-Green Chili pickle 2 gm

-Cumin Powder-20 gm

-Morel-15 gm

-Javitri Ellaci powder-1tsp

-Ginger-5gm

-Chopped mint leaves-10gm

-Black Pepper powder -10 gm

-Recipe:

-Dice Mushrooms and Wash

-Heat Ghee in a pan and add chopped garlic. Add chopped onion and sauté it along with diced mushroom and salt.  Cook it on slow flame.

-Soak the Morels (Gucchi) to the mushroom mix.

-Add double cream, cumin powder and block pepper powder

-Garnish with chopped mint leaves Javitri Elichi powder and green Chilies and serve with chapattis.

Grilled fish in pepper sauce: Recipe

(It’s delicious and easy to prepare)

Ingredients:

-Grouper filet- 180 gm

-Chopped Onions -20gm

-Chopped Garlic -10 gm

-Olive oil-30 gm

-Tomato concasse-30 gm

-Heavy Cream- 60gm

-White wine-40 gm

-Dijon mustard-20 gm

-Chopped parsley-15 gm

-Salt and pepper to taste

-Chicken stock -120 gm

Preparation:

-Heat Olive oil and sauté the onions and garlic until transparent.

-Add green peppercorns and the Dijon mustard

-Add white wine and chicken stock.  Head till boils and add the grouper filet and poach for approximately 15 minutes.

-Remove the fish and add the tomato concasse, heavy cream, salt and pepper

-Reduce until the sauce thickens

-Add the chopped parsley and pour over the fish

-Serve with mashed boiled potatoes or pasta.

pic courtesy:http://www.annabel-langbein.com/images/recipes/heros/FLASH-ROASTED-FISH-PEPPPERS-HERO.jpg

Chicken Club Sandwich- Recipe

(It’s a recipe to prepare yummy chicken club sandwich at home)

Ingredients:

-½ tbsp olive oil

-1 Chicken fillet

-Sea salt

-Freshly ground pepper

-2thick slices of bread

-1/2 of an avocado, peeled and chopped

-1tbsp mayonnaise

-1bunch rocket

-2 rashers bacon, cooked

½ Tomato (sliced)

-1tbsp lemon juice

-Potato chips

Recipe:

Cook the Chicken- Take oil in a frying pan over high heat.  Place chicken in the pan, season with salt and pepper and cook for 3 minutes.

Slice the chicken breast- When the chicken breasts are cooked, remove it from the pan and cut into 2 cm slices.

Make the mayonnaise- Place the   avocado, lemon juice, salt, pepper and mayonnaise into the food processor and process until smooth.  Place in a bowl and keep on one side.

-Spread a spoonful of avocado mayonnaise on a slice of bread, top with a handful of rocket salad, then chicken, bacon and sliced tomato.

-Finish with another spoonful of the mayonnaise and place the remaining slice of bread on top. Cut the sandwich in half garnish with salad and potato chips and serve.

pic courtesy:http://cdn.awesomecuisine.com/content_images/1/chicken_club_sandwich.jpg

Gujarati Chewda: Recipe

(Gujarati Chewda is a healthy snake with a cup of tea or Coffee. Gujaratis enjoy it as snack on their holidays abroad as it is light and easy to digest.)

Ingredients:

Poha- 3 bowls

Peanuts- ½ cup

A pinch of mustard seeds

Handful of green chilies –cut into big pieces

Kari leaves cut into small pieces.

A pinch of asafetida

A pinch of turmeric

Sugar – 1tbsp

Oil -1tsp

Salt to taste

Preparation:

-Roast the Poha and peanut in a non-stick pan and make them crispy.

-Heat the oil in another pan and add the mustard seeds, asafetida, green chilies, Kari leaves and stir.  When the seeds crackle, add the turmeric as well.

-Add Poha and peanuts mixture to this other pan and mix it with the green chilis and Kari leaves.  Add salt and mix well.  Add sugar to it.

-You may also add fried cashew nuts and raisins to the mixture to enhance its calories.

-Let it cool for a while and store it in a box so that it remains crisp.

 pic courtesy:http://i.ytimg.com/vi/uzoiKvjU4ao/maxresdefault.jpg

Shahi Tukra-Recipe

(It’s delicious sweet dish from Muglai kitchen)
Ingredients:

Bread roundels -1 sliced bread

Sugar- 1 kg

Milk – 2Kg

Ghee-1 Kg

Pistachio silvers-25 gm

Almond Silvers-25 gm

Cloves-15 no

Cardamom-15 no

Green Cardamom Powder-1tsp

Recipe:

-Cut the bread slices into round shape.  Heat a pan, add ghee cloves and cardamom.  Fry sliced bread.

-Boil the milk, till it reduces to ¼ Th.  Place the sliced bread on a plate and pour Rabri on top while serving.  Garnish with sliced Pistas, almond, silver warq and saffron.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_xoFKSdj4CYhOiH-MsvLp-ONSK9h_2wHCaqQ3N32B3U5-kiKBcADl_4rE3ZDJ65kMvSFT0Wq9Mqg6JyzIDRekWAQqNAbmBLGwqTlybnrqjlmVhe3l9rzhdMDthME1cYyTb0DxuWlh3Y/s1600/IMG_0755.JPG

Awadhi Gosht Biryani – Recipe

(It’s delicious Awadhi variant of Biryani)
Ingredients:

Mutton – 1 Kg

Rice Basmati -1/2 gm

Onions-50 gm

Ghee Desi-200 gm

Cloves -10 gm

Cinnamon sticks -10gm

Bay leaf -10 gm

Green Cardamom -10 gm

Cream-10gm

Beaten curd-250 gm

Salt to taste

Yellow chili powder-10gm

Mace cardamom powder: 15 gm

Ginger garlic paste: 50gm

Rose water -5ml

Keyda water (screwpine) -5ml

Sweet ittar -2 drops

Slit green chillies-25 gm

Mint leaves -50gm

Ginger julienne-50 gm

Royal cumin seeds-50gm

Lemon Juice-25 ml

Water -1/2 Liter

Whole wheat flour dough (for lining the lid) -100 gm

Preparation:

1) Cooking of Mutton: 

Heat Ghee in a copper Vessel (Lagan) and add the whole spices.  When they crackle add the mutton pieces and sauté.  Add salt to the mutton pieces.  Add ginger Garlic paste and brown onions and sauté again for a while.  Add beaten curd and heat till the oil separates.  Now put yellow Chili powder and mace – cardamom powder.  Add water and cook the Biryani mutton.

2) Boiling Rice:

Wash, soak rice for 10 minutes.  Boil water in a pan and add the whole spices, salt and lemon juice.  Add the rice and cook till 2/3^rd done.

3) Cooking on Dum:

Layer the cooked mutton with the boiled rice.   Add a mixture of ghee and cream.  Garnish with mint leaves, ginger juliennes, brown onions and saffron dissolved in water.  Line the lid with dough and seal the vessel.  Put the vessel on an iron griddle and cook for 15 minutes.

 pic courtesy:http://media-cache-ak0.pinimg.com/736x/39/c2/f1/39c2f18f98459a17b48d8336b5db0275.jpg