Sunday, May 31, 2015

GONGURA MUTTON


A spicy hadrabadi lamb curry with the distinctive taste of it main ingredient gongura or sorrel leaves





Ingredients
1 kg lamb meat, cleaned and cut into pieces
1 tsp turmeric powder
20 cloves of garlic
100 g  piece of ginger
salt to state
2 tps corriander powder
For the curry
6 tblsp cooking oil
8 cloves
8 whole green cardamoms
4 bay leaves
2  cinnamon stick
400 - 500 g gongura leaves
2 onion thinly chopped
2 stem  curry leaves

Method 
Boil the mutton and ginger garlic with some salt in a pressure cooker.Fish out the ginger garlic and make a paste of it and keep aside.Now in a pan heat oil and add all the whole spices.Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.Saute till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.Saute till the oil is separated from the mixture. Add the meat pieces and saute for five minutes so that they get well wrapped with the spices paste. Add water for curry and boil till it thickens.Garnish with fresh coriander leaves and serve with rice.

RAJASTHANI LAAL MAAS



Ingredients 

900 g   Mutton Leg 
900 g  Onions (chopped)
400 g  Tomato (chopped/paste)
50 g Ginger Paste
50 g  Garlic Paste
200 g  Curd
2 tsp Red Chili Powder
1/3 tsp Turmeric
2 tsp Coriander
5 Cloves
100 g Bay Leaves
4 Cardamom Black
10 to 15 Black Peppers (crushed)
200 ml  Cooking Oil
Salt To Taste

Method

In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.Keep aside a little of the brown onions to use for garnish.
Add the garlic and ginger paste, cook for 15 min.
Add cut portions of mutton and let it cook for 30 min.
Add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.
Cook until the spices are well-cooked and mixed.
Add tomato paste and cook on low fire for 40 min.When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.

THANDAI



Thandai is a North Indian drink especially that acts as an instant energizer in the scorching summer heat.
It not only cools the body, but it also supplies the body wirh natural vitamins and minerals. It protects against dry summer winds.

Ingredients

2 litre Milk
2 can Condensed milk
60 Almonds (blanched)
12 tsps Pumpkin/sunflower seeds (unsalted)
3 tsp Cardamom powder
5-6 tsps rose water (optional)
Crushed ice
Rose petals to garnish

Method

Grind almonds, sunflower/pumpkin seeds, cardamom powder and rose water into a fine paste. Add milk, condensed milk and crushed ice and blend well. Strain the drink through a fine sieve or muslin and serve garnished with rose petals.

Saturday, May 30, 2015

MULBERRY SHERBET





Ingredients

2 kgs Mulberries
1,200 kgs Sugar 
4 lts Water 
15-16 Lemons 
Rock Salt- To taste
Ice Cubes

Method

 In a mixer, put washed berries and sugar and make a paste. Add water to the paste and run itthrough a sieve to remove any chunks of the fruit. Add lime juice and rock salt to it and mix well. Serve over ice and garnish with Lemon wedges on the edge of the glass

Friday, May 29, 2015

STRABERRY LEMONADE



Today, as the fresh strawberries are still flourishing in the market, I make some pinkish lemonade to beat the heat.


Ingredients

1 kg  fresh strawberries
2 lemon- juiced
1 cup sugar or to taste
2 L ml chilled water
 ice cubes

Method

1. Blend strawberries in the blender and strain to get the smooth, thick sauce.
2. In the jug, mix fresh strawberry sauce, sugar, and water. Stir until the sugar is dissolved.
3. Add lemon juice and ice cubes.
4. Adjust the taste and serve chill.
It’s very refreshing so we’ll be needing this all the way through the end of summer.

BURANC JUICE - (RHODODENDRON JUICE )



Rhododendron arboretum is botanical name of Burans. This tree is also found in Uttrakhand and it is also state of tree. This is basically found in Top and middle of hill and also very beneficial for human and Environment. Its flowers are red colour. which is very beautiful. This flowers used for the juice. which is benefit of human body it increase the blood in human body and found in vitamin A
Buransh is a flower that has apart from it's conventional use ie providing beauty to the place where it is grown and it's internal juice that Honeybees take away to give us Honey back.It is good for increasing blood in the body and in the summer it is the Rambaan Aushadhi for Heat stroke/sunstroke etc.This flower needs to be cultivated at all the places of Uttaranchal wherever it can be grown.



Ingredients

Rhododendron flowers  800gms
Water 2,4 L
Sugar  300 g

Method

Wash the flowers, add water and boil for 10 minutes.
 Strain the liquid, add sugar and boil again for 15 minutes to get a syrup.
Dilute in four parts of water and serve chilled.

KOKUM ICE TEA



Kokum Ice Tea is very refreshing.This drink become something very popular in summer
.

Ingredients 

2 ltr water
20 pieces of semi-dried kokum
1 cup sugar
1 tsp salt
Crushed ice to serve

Method 

Wash the kokum well and rise.
Bring water to boil in the pot. When the water is boiling, add the kokum. Boil for 3 minutes.
Turn off the heat and add sugar. Stir until the sugar is dissolved. Let the sweet kokum tea cool completely.
Serve chill with crushed ice

Thursday, May 28, 2015

HOME MADE ICE CREAM




INGREDIENTS

800ml sweetened condensed milk (fat-free or regular) cold
900 ml  whipping cream, cold



METHOD 

1. Place sweetened condensed milk in the fridge to keep cold
2. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
3. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
4. Now you have your ice cream base you can add in your desired flavors and fixing.
5. Place in a large resealable container and freeze at least 6 hours or overnight before eating.

 Flavor your ice cream base

1. Strawberry cheesecake Ice Cream
   Mix 2 cup cheesecake into 4 cups ice-cream base and add strawberry puree

2 Cookies and Cream Ice cream 
Mix ⅔ cup crushed Oreo Cookies into 2 cups ice-cream base

3. Mango Ice cream
Mix Swirl 1/2  cup mango puree into 4 cups ice-cream base

4. Rainbow Cake Ice Cream
 Mix 2 cup frosted Rainbow cake into 4 cups ice-cream base

5 Birthday Cake Ice Cream
 Mix 2 cup frosted Funfetti cake (or cupcake) into 4 cups ice-cream base

PRAWN BALCHAO



This fiery dish from Goa (in coastal western India) is almost like a pickle  serve it with hot plain boiled rice.

INGREDIENTS

1/2  kg small to medium-sized prawns (cleaned and deveined)
2 tbsps vegetable/ canola/ sunflower cooking oil
1 large onions chopped fine
2 large tomatoes chopped fine
1 tbsps garlic paste
1/2  tbsp ginger paste
5 dry red chillies
1/2 tbsp cumin seeds
1/2 tsp mustard seeds
1 stick of cinnamon
4 cloves
1 tbsps sugar
1/4 cup vinegar
Salt to taste

METHOD

Put the prawns in a large bowl and sprinkle salt on them. Keep aside.
Roast the dry red chillies, cumin seeds,mustard seeds, cloves and cinnamon till they begin to release their aroma. Take off from the fire and cool.
Grind the ginger, garlic and roasted spices into a smooth paste using the vinegar.Heat the oil on a medium flame . Add the prawns and stir fry till opaque. Remove from the pan and keep aside.
In the same pan, fry the onions till light brown. Add the tomato and fry till soft,add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate from the masala.Add the prawns to this masala, mix well and cook for 2 minutes.Serve with piping hot, plain boiled rice.

SHRIMP AND CRAB FINGER



Ingredients

4  tablespoons canola oil
40 large fresh shrimp, peeled and deveined
2 cup dry white wine
40 large crab fingers or crab claws
150 g  unsalted butter, cut into pieces
6 tablespoons finely chopped fresh parsley
4-5  tablespoons fresh lemon juice
Kosher salt
Freshly ground white pepper


Method 

1. Heat oil in skillet over medium heat. Add shrimp, and cook 2 minutes on each side. Transfer shrimp to a plate.
2. Add white wine to skillet, stirring with a wooden spoon to loosen any bits stuck to bottom of pan. Bring mixture to a boil. Cook 5 to 7 minutes or until mixture is reduced by half. Add reserved shrimp and crab claws to skillet. Cook 1 to 2 minutes or until thoroughly heated.
3. Remove pan from heat, and stir in butter, 1 piece at a time. Stir in parsley and lemon juice. Season to taste with salt and pepper.

Wednesday, May 27, 2015

BOILED DUNGENESS CRAB





Ingredients
2 large fennel bulb
2  lemon, thinly sliced
1/4 -1/2 cup Salt
4-5  live Dungeness crabs

Method

Mince the tender fennel fronds to make 4 tablespoons, and 
Mince bulb to make 1/2 cup; set both aside for the Fennel-Lemon Tartar Sauce.
Coarsely chop the remaining fronds, stalks, and bulb, and place in a large (at least 8-quart) pot.
Add lemon slices, 1/4- 1/2 cup salt, and enough cold water top of the pot and  Bring to a boil over high heat.
While water is heating, set crabs on a rimmed baking sheet or tray, and put them in the freezer. don't leave them more than 30 min.(This dulls their senses to make handling them easier. The crab should be well chilled but not frozen.)
When water has come to a rolling boil, grab each crab securely at the back of its shell, and gently but swiftly drop it headfirst into the boiling water.
Cover pot, and return water to a boil, reducing heat to medium if necessary to prevent water from boiling over. Cook crabs 18 to 20 minutes. Carefully drain and  Clean crabs  serve hot or chilled with Fennel-Lemon Tartar Sauce, Bloody Mary Cocktail Sauce, and Ginger Butter.

Tuesday, May 26, 2015

MINI CRAB MELT



Ingredients

16  slices sourdough bread
3/4 cup mayonnaise
3/4 teaspoon lemon zest
3 1/2 tablespoons chopped fresh dill, divided
1/2 teaspoon salt
12 ounces lump crabmeat, drained and picked
2 tablespoons finely chopped red onion
32  Roma tomato slices
1 coup Gruyère cheese, grated
1/4 teaspoon freshly ground black pepper

Method

1. Preheat broiler. Arrange bread slices in a single layer on a baking sheet, and broil 1 to 2 minutes on each side or until lightly golden and toasted.
2. Whisk together mayonnaise, lemon zest, 3 tablespoons dill, and 1/4 teaspoon salt in a small mixing bowl. Combine crab, onion, and 1/4 teaspoon salt in a medium mixing bowl. Add 2 tablespoons mayonnaise mixture to bowl; stir to combine.
3. Spread remaining mayonnaise mixture evenly over toasts. Divide crab mixture evenly over toasts; top evenly with tomato slices and cheese. Broil 3 minutes or until cheese melts. Sprinkle with black pepper and remaining 1/2 tablespoon dill. Serve immediately.

BECHAMEL SAUCE




INGREDIENTS - for approximately 500 ml bechamel

- 1 liter milk
-4 Tablespoons flour
-2 Tablespoons butter
-1 1/2 - 2 teaspoons salt
-nutmeg to taste


METHOD 

Put a small casserole to heat the milk, butter, salt , flour and Nutmeg to taste.
Mix with a whisk to avoid lumping When you start to see the consistency of a cream, your bechamel sauce is ready ..




SALSA BECHAMEL

Una receta fácil y  imprescindible si quieres hacer una lasaña ,canelones ...o porque no unos coles de Bruselas al horno ...




INGREDIENTES - para aproximadamente 500 ml bechamel

- 1 L leche
-4 cucharas harina
-2 cucharas mantequilla
-1 1/2 - 2  cucharitas sal
-nuez moscada a gusto


METODO DE PREPARACION

Poner una caserola pequeña a calentar  con  la leche, la mantequilla, la sal y la harina . Nuez moscada a gusto.
Mezclar con un batidor para no formar grumos Cuando  comienza a ver la consistencia de una crema, tu salsa bechamel está lista ..




Monday, May 25, 2015

PRAWNS MASALA



Ingredients

1 kg  large, raw prawns  (peeled, deveined and washed)

For the marinade 

2 tbsp garlic paste
1 cup fresh green coriander
4 green chillies
2 tbsp lemon juice
2 tbsp vegetable sunflower cooking oil

For the gravy

8 tbsps vegetable sunflower cooking oil
4  onions sliced thin
4 tbsps garlic paste
2 tbsp ginger paste
4 large tomatoes diced
4 tsps coriander powder
2 tsp cumin powder
1 tsp turmeric powder
1 tsp red chilli powder
4 tsps garam masala powder
Salt to taste
Chopped coriander to garnish

Method 

Put the marinade ingredients into a blender and grind till you get a smooth paste.Put the prawns into a large, non-metallic bowl and pour the marinade over them.
 Mix to coat all the prawns well. Now cling wrap the bowl and put away into the refrigerator to marinate while you make the gravy for the Prawn Masala.
Heat the cooking oil in a heavy bottomed pan, on medium heat.When the cooking oil is hot, add the chopped onion. Sauté till the onions begin to turn a pale golden brown in color.
Add in the spice past and powder  and salt, stirring for about 10 minutes. You can sprinkle some water to prevent the spices from burning.
 Add the tomatoes and fry for about 15 minutes.
 Add in the prawns. Cook the prawns for about 5 minutes or till they turn pink.
Serve garnished with coriander leaves

DHABE DA MEAT



Ingredients

1- 11/2 kg lean shoulder of lamb
1/2 tblsp garlic chopped
1 cup yogurt
1 tsp cumin powder
1 tsp coriander powder
4 cloves
6 tblsp oil
8 green chillies chopped
1 1/2 tblsp ginger chopped
garam masala powder1 tsp.
salt to taste
1 tblsp coriander leaves chopped
1/2 cup tomatoes chopped
4 bay leaves
4 green cardamoms
1 tsp red chilli powder
3/4 cup onions chopped
1 tsp turmeric powder

Method 

Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt.
Stir to mix well and leave aside for 5 -10 minutes.Heat up the oil in a deep wok (kadai).Mix in bay leaves, cloves and cardamoms and stir fry for few seconds.
Mix in the onions and stir fry until golden brown.
Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender.
Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy.Pour out little water if necessary.
Sprinkle garam masala and stir fry for about 2 minutes.Mix in salt to taste.
Decorate with coriander leaves, ginger juliennes and cut green chillies.

Sunday, May 24, 2015

MURGH DO PYAAZA



Ingredients

1 chicken
1/2 salt  or to taste
3/4th cup ghee
3-4  onions (chopped)
2 flakes garlic (crushed)
2 cups  plain yogurt
1 1/2 th cups water
2 tbsp lemon juice

Spices

5 cloves
1 brown cardamom
12 black peppercorns
2 pieces cinnamon stick
1/2 tsp ground ginger
1 tsp turmeric powder
1 tsp red chili powder

Garnish

 1 tsp garam masala powder
 250 gms tomatoes (peeled & halved)
 1  onion (chopped and fried)

Method 

1.Cut the chicken into pieces.
2.Mix the salt and lemon juice and rub all over the chicken. Set aside for 30 minutes.
3.Heat the ghee in a deep pan and add the cloves,brown cardamon,black peppercorns and cinnamon stick
4.Stir well then add the chicken, onion ,garlic ,ground ginger,tumernic powder and red chili powder.
5.Cook gently for 15 minutes, stirring continuously.Add the curd / yogurt and stir for 5 minutes over a low heat
6. Add the water, cover and simmer for 15 to 20 minutes,  until the chicken is tender.
7.Sprinkle the top with garam masala powder, arrange the tomatoes around the dish and cover with the onion.

ROSOTTO WITH MUSHROOMS



INGREDIENTS for 5-6 people


- 500 g rice
-1 Large onion
- 6 large champiñon
- 1/2 cup white wine
- 1 diced vegetable
-`parsley
-olive oil
-50 g of butter
-3-4 grated cheese ( parmiggiano cheese)
-water

METHOD 

     1.Cut the onion and put it to fry in a pan with olive oil, add the dice vegetables, and cut into small    cubes mushroom also .Add wine
    2. After 2-3 minutes, add rice and a glass of water, mixed with a spoon.
    3. Bring to the boil and the water begins to evaporate, add new water gradually.
     Until rice is cooked.Always be careful that no rice is dry.Continuously mixed, now rice is very easy to stick to you
    4.It depends what kind of rice you use the cooking time is different
    5 .When you see that are about 2 minutes, add the butter.
    6.For the latest add the grated cheese and mix.
    7.Sprinkle top with finely chopped parsley and serve

RISOTTO CON CHAMPIÑON



INGREDIENTES  ( 6 personas)


- 500 g de arroz
-1 Cebolla grande
- 6 champiñon
- 1/2 taza de vino blanco
- 1  dado verduras (para la sopa)
-`perejil
-aceite de oliva
-50 G de mantequilla
-3-4 Queso rallado (parmesano queso)
-agua

MÉTODO DE PREPARACIÓN

  1.Pica  la cebolla y ponla  a freír en una sartén con aceite de oliva, añade el dado de verduras, y cortado  en cubos pequeños el champiñón .Añade tambien el vino
   2. Después de 2-3 minutos, añade  el arroz y un vaso de agua, se mezcla con una cuchara.
   3. Cuando empiece a hervir y el agua empieza a evaporarse , agrega de nuevo  poco a poco  agua.Hasta que el arroz este cocinado .Siempre tenga  cuidado que el arroz no quede seco .Mezcla continuamente ,ahora el arroz es muy fácil que se te pegue.
   4.Depende de qué tipo de arroz vas a utilizar el tiempo de cocción es diferente
   5 .Cuando lo que ves que quedan  unos 2 minutos añadir la mantequilla.
.  6.Por lo ultimo añadir el queso rallado y mezcla.
   7.Espolvorear encima con perejil finamente picado y servir.

SAAG CHICKEN


Ingredients

1 1/2 kg  chicken pieces, skinned
5 cloves garlic, minced
2 large onions, minced
2 large tomatoes, crushed
1 piece ginger, minced
4 tbsp milk
4 bunches spinach, washed and chopped
2tbsp freash cream
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
1/2 tsp turmeric
2 large cardamom pods
2 cloves
7 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt

Method 

1.Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until lightly browned and set aside.
2Put the spinach into a deep pan; add 1/4 cup water. Bring to boil and remove from heat. When cool, grind in blender and set aside.
3.Heat the remaining oil and add ginger, garlic and onions; sauté until lightly brown. 4.Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.Sprinkle with one tablespoon water. Cook for 10 minutes over low heat. 5.Add chicken and milk. Simmer until the chicken is tender.Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat. Add butter and freash cream to chicken saag and cover until ready to serve

Saturday, May 23, 2015

INDIAN FISH CURRY


Ingredients 

0,500 gms   Steelhead Trout or Salmon fillets cut into 2 inch squares
1 tbsp. lemon juice
3/4 tsp. salt,
1/3 cup coconut powder or flakes 
4 cloves garlic
1 tbsp. vegetable oil
 1 cup chopped onions 
1 tbsp. Curry Powder
1/4 tsp. cayenne pepper
1  tomato, pureed
1 tsp. sugar
1 1/2 tbsps. tamarind concentrate
1/2 cup chopped fresh coriander

Method 

1.Marinate fish in lemon juice and 1/4 teaspoon salt. Set aside for 30 minutes.
2.Grind garlic and coconut powder into a smooth paste, adding 1/4 cup of water.
3.Heat oil in a medium saucepan; add onions and sauté until golden .Add curry powder and cayenne pepper, stirring for a few seconds until spices turn fragrant.Add coconut-garlic paste. Stir for a few seconds.Add tomato puree, sugar, 1/2 tsp. salt, tamarind concentrate,  onions and 1-cup water, bring to a boil and simmer for 10 minutes.
4.Add fish pieces, bring to a gentle boil and simmer for a minute, turn the fish over and simmer for 2-3 more minutes.
5..Take pan off the stove, cover and let curry rest for a few minutes.
6.Taste and adjust seasonings.Garnish with coriander and serve on Basmati rice.

Friday, May 22, 2015

DRAGON FRUIT


The Pitaya is more commonly referred to as the dragon fruit. It is an extremely beautiful fruit that has dazzling flowers and an intense shape and color. The dragon fruit is usually a dark red color, although some types of this fruit are pink or yellow. The skin of the dragon fruit is a thin rind. The skin is usually covered in scales, and the center of the fruit is made up of a red or white, sweet tasting pulp.

Health Benefits of Dragon Fruit
Dragon Fruit Cholesterol

Keeping a heart healthy low cholesterol diet? Don't worry about your cholesterol Dragon fruit cholesterol is not an issue. Dragon fruit is both low in cholesterol and has little to no unhealthy cholesterol producing fats (certain fats which are metabolized to cholesterol contribute to increased cholesterol levels more than even cholesterol itself in food sources of cholesterol).
Dragon Fruit Vitamin C

The amount of vitamin C in dragon fruit is high, and because the dragon fruit is a natural fruit providing you with a rich balance of nutrients coming along with the vitamin C, you absorb the Vitamin C in dragon fruit efficiently when you eat dragon fruit as part of your fruit healthy diet.
Dragon Fruit Antioxidants

Eat dragon fruit as a good natural source of anti-oxidants which help to prevent the dangers of free radicals which can cause cancer and other undesirable health detriments.The number, quantity, and variety of antioxidants in real foods like dragon fruit is completely unmatched by any food supplement or pills - even those claiming to have 'antioxidant' health benefits. Nothing compares to the rich array of nutrients and antioxidants in a real natural food like the dragon fruit. Forget about junk foods and processed foods, as they are poison not foods! Even though a supplement claiming to offer a high amount of antioxidant benefits may sound good, the fact is that foods like dragon fruit have literally thousands of varieties of antioxidant substances and the supplement likely will contain only one (e.g. vitamin E supplements). Taking a single megadose of a single antioxidant compound may in fact cause harm or be toxic! Stick with dragon fruit antioxidant sources and other fresh fruits and vegetables and avoid trying to take a shortcut through a pill.

Dragon Fruit Fats

Dragon fruit does have a small amount of fats because there are so many seeds in the edible part of the fruit. There can be literally thousands of the small black seeds in any given dragon fruit, and like most seeds and nuts they have both fats and protein in them while the flesh of the fruit itself has virtually none. Many fruits we eat have the seeds removed, like apricots, peaches, apples and the like, so we tend to think of fruits as being completely fat and protein free. It would be literally impossible to remove the seeds from dragon fruit unless you pressed it through a strainer, as the seeds are very small and mixed evenly in the flesh. Fortunately these are mostly the healthy mono-unsaturated fats as, of course, they are not processed in any way and therefore are none of the dangerously unhealthy trans-fats seen in most junk food and processed foods.
Dragon Fruit Fiber

Dietary fiber is an important nutrition factor for everyone from young to old, and the best way to get dietary fiber is to eat fruits and vegetables including fruits like the dragon fruit. As you might expect, like many fruits, dragon fruit has lots of dietary fiber with almost 1g of fiber per 100g of the fresh dragon fruit. Of course, the amount of dietary fiber in dragon fruit which is dried on a gram for gram basis is much higher than the amount of dietary fiber in dragon fruit as the fresh fruit. Depending upon the degree of moisture retention in the dried dragon fruit fruit, expect to see 10g or more grams of dietary dragon fruit fiber per 100g of the dried pitahaya fruit. The amount of dietary dragon fruit fiber in the fresh dragon fruit will be more on the order of 1g of fiber per 100g of the fresh dragon fruit because the fresh fruit has so much water in it. If you want to increase how much fiber is in dragon fruit, you can eat more of the dragon fruit skin if it is in good condition (free of any spoilage or molds). Many sources of dried dragon fruit fiber may include some or all of the dragon fruit skin already, so depending upon this fact, you may find that the dried dragon fruit has even more fiber than the fresh fruit even after taking into account the drying process and the resulting concentration of fiber on a gram for gram basis. The health benefits of dragon fruit fiber are just one other example of the reason that eating natural sources of nutrients is superior to getting them from pills and supplements Dragon fruit nutritional benefits also include the levels of dragon fruit antioxidants - the antioxidants in dragon fruit are numerous and varied.

BHARWAN BHINDI -STUFFED OKRA



Serve Bharvaan Bhindi as the perfect crunchy accompaniment to plain boiled rice and a Daal of your choice.

INGREDIENTS

1 kg  baby okra
2 tsp red chilli powder
10 tbsps coriander powder
5-6 tbsps cumin powder
2 tbsp raw mango powder
1/2 tsp coriander
6 tbsps vegetable sunflower cooking oil
Salt to taste
4 tbsps cornflour Vegetable sunflower cooking oil for deep frying

METHOD 

1.Wash the okra and pat dry with a clean cloth. Make a partial lengthwise slit  in each okra (such that it does not completely open up).
2.Mix all the spices, salt to taste. Add enough cooking oil and mix well to form a thick paste.Stuff the slit in each okra with a little bit of this paste.
3. Lay the stuffed okra in a plate to form a single layer.Sprinkle the stuffed okra with the cornflour and then roll around to coat well.
4.Heat the cooking oil for frying, in a deep pan on a medium flame.
5.When hot, add the okra and fry till crisp. Drain and remove from oil.
6.Serve with plain boiled rice

Thursday, May 21, 2015

BOMBAY CHICKEN CURRY


Hot and spicy taste of Bombay food in chicken curry

Ingredients

1 kg chicken pieces
1 tblsp corn oil
1 tblsp lemon jucie
70 gms desiccated coconut
2 cloves garlic , crushed
1/4 tsp ground turmeric
1/2 tsp chilli powder
1/4tsp ground black pepper
1/2 tsp grated, fresh ginger
5 curry leaves
1/2 tblsp sugar

Method 

Place chicken pieces in a saucepan, cover with water and bring to boil. Cover, simmer for 30 minutes or until chicken is tender. Drain, reserving 1/2 cup  of liquid.Heat oil in a saucepan, add lemon, coconut, garlic, cumin, turmeric, chilli, pepper, ginger and curry leaves. Saute for few minutes.Add the chicken pieces, reserved stock and sugar. Bring to boil, reduce heat to low, cover, simmer for 15 -20 minutes.

ANAR KA SHARBAT


Ingredients

2 kg red pomegranate (anar)
2 kg sugar
1 l water
rock salt (kala namak)
1/2 tsp potassium meta bi sulphate
crushed ice

Method 

How to make anar ka sharbat:
Peel the anar and squeeze out the whole juice from it.
Boil the sugar and water over moderate heat till the sugar completely dissolves.
Boil it to one sugar syrup strand.
Let syrup cool, and then add anar ka juice and potassium meta bi sulphate.
Fill it in a bottle.
Pour the sharbat in long serving glasses along with water and sprinkle some kala namak and crushed ice

Wednesday, May 20, 2015

PAPAD KI SABJI



Ingredients 

6 medium sized Papads
2 tbsp curds
1 tsp chilli powder
4 pinches turmeric
4 pinches asafoetida
1/2 tsp cumin
1/2 mustard seeds
2 tbsp ghee
2 tsp chopped coriander
2-3 cup water
Salt To Taste

Method 

Break the papads into 1 inch squares.
Heat ghee in a saucepan, add seeds,asofoetida,chilli powdwe and curds simultaneously. Stir till curds brown
Add turmeric, water and salt and put to  Boil.
Add papads and coriander and boil for 4 minutes.
Serve hot with chappatis.

Tuesday, May 19, 2015

PAPAD OR PAPADUM



   Papadums are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes.
   Papadum recipes vary from region to region and from family to family. They are typically made from flour or paste derived from either lentils, chickpeas, black gram (urad flour), rice, or potato.

Ingredients

600 gr flour of lentils
 2 teaspoon salt,
 4 tablespoons vegetable oil,
 2 teaspoon chili powder
 1  teaspoon of black pepper,
 1  teaspoon of baking soda. (You can add more spices to taste: cumin seeds, turmeric, cardamom …)
 few tablespoons  of water


Method  
Pour the lentil flour in a bowl with seed oil, salt, sodium bicarbonate, chilli, pepper and a few tablespoons of water. Stir until the mixture is smooth and compact to put in the fridge to rest for half an hour. Roll out the dough with a rolling pin and obtain disks of medium size.
Fry the papad in peanut seed deep oil and serve hot with any sauces

CHIKOO MILKSHAKE


Ingredients

6 cups ripe chikoo, peeled and de-seeded
1 1/2 lt low fat cold milk
honey or sugar as per taste
1/4 vanilla essence (optional )

Method 

1 Blend the chikoo along with a cup of milk for few seconds.Add a drop of vanilla essence.
2 Add the remaining milk and honey and blend  few secs. Serve chilled with ice cubes.

Monday, May 18, 2015

PESARA PAPPU KATTU -SOUTH INDIAN


Ingredients

2 cup split moong dal(pesara pappu) cooked in a pot with 6 cups of water(this dal cooks really fast unlike other dals)
20 curry leaves
2 tsp cumin seeds
4 green chilli slit length wise
4 dry red chillis deseed and tear into pieces
2 tsp grated ginger
1/2 tsp turmeric (pasupu,haldi)
ghee
big pinch asafoetida (hing)
2 tbsp lemon juice
salt to taste

Method 

Heat 1 tbsp ghee in a vessel.Add the cumin seeds and let them sizzle and brown.
Add red chillis,green chillis,curry leaves,ginger and fry for a few seconds.
Add the asafoetida and turmeric and immediately add the cooked dal along with the excess boiled dal water.Add salt to taste
Let the dal simmer for 10 mts.Turn off heat.
Just before serving add a dash of lime and serve hot with steamed rice or rotis or have it as a soup.

ANTIOXIDANT SUPREME


The berries in this fruity blend boast potent anti-aging benefits.

Ingredients

2 cup fresh blueberries (or frozen, thawed)
2 cup (about 10) fresh strawberries, halved (or frozen, thawed)
4 cups peeled and coarsely chopped mango
1/2 cup water

Method 

In a blender, combine blueberries, strawberries, mango, and water; blend, scraping down sides occasionally, until smooth. Strain juice and, if desired, thin with additional water. Before serving, garnish with sliced mango, blueberries, and strawberries (optional). Refrigerate up to 2 days (shake before serving).

Sunday, May 17, 2015

METHI CHAMAN


Ingredients

 1/2 cup grated paneer
4 bunches spinach (discard the coarse stems)
4 bunches methi leaves (pick leaves discard stems)
1 1/2 tsp cumin seeds
2 large onion
5 green chillis
2 tsp red chilli pwd (adjust)
2 tsp coriander pwd
2 1/2 tbsps oil
1 tbsp malai (top of milk)
3 tbsps of cashewnut and melons seeds paste
salt to taste
large pinch garam masala pwd (elachi, clove, cinnamon)


Method 

 Blanch spinach, methi leaves, onion and green chillis for 5 mts and strain the water. Add the onion and green chillis to 3 cups of cold water and bring to a boil, let it cook for 3 mts, reduce flame and add the spinach and methi leaves and let it cook for 2-3  mts .Cool and grind to a paste. Keep aside.
Soak 8 cashewnuts in a few tbsps of water. Boil a tbsp of melon seeds in one fourth cup of water for 4 mts. Cool and grind along with soaked cashewnuts. Keep aside.
Add oil in a heavy bottomed vessel and add cumin seeds and let them splutter. Add a fistful of raw methi leaves and saute for 4 mts.
Add salt, chilli pwd and coriander pwd and combine well. Add the ground paste and let it cook for 10 mts on medium heat. Add a cup of the strained water and cook on high flame for 4-5 mts. Add the cashewnut and melon seeds paste and malai. Combine well. Cook for 5 mts on low to medium flame. Keep combining inbetween and cook to get the desired gravy consistency. Add the grated paneer and combine. Cook on low heat for a mint Add salt and garam masala pwd and mix well.
 Serve hot with rotis.

PUNJABI CHOLE



Ingredients 

500 gms kabuli channa (Keep that soak 12 hours before cooking)
1 cinnamon stick
2 bay leaf
salt to taste
5 green chillies, slit length wise
2 tsp grated ginger
2 black cardamom
2  onion, finely chopped
3 tbsps oil
1 blak tea bag
4-5 tomatoes, finely chopped
1 1/2 -2 tsp red chilli pwd (adjust )
fresh coriander leaves for garnish



For Masala Pwd

2 cinnamon
3 tbsps coriander seeds
3tsps anardana (dried pomegranate seeds)
6cloves
4 black cardamoms
1 tsp pepper corns


  Pressure cook the chickpeas along with 3 cups of water, large pinch baking soda, a tea bag, cinnamon and  black cardamom (badi elaichi) till soft. The chickpeas Should be soft and not be overcooked and mushy. Drain the water and keep aside for. Discard the tea bag.
  Heat oil , add green chillies, grated ginger and bay leaf. Saute for few seconds.
  Add the chopped onions and saute till transparent. Add red chili pwd and salt. Mix well. Add the tomatoes and cook approx 15 mts.
  Add the ground masala pwd and mix well.
  Add the boiled channa (keep aside 2-3 tbsps of boiled channa and mash). Cook on simmer for 5 mts.   Add the left over water and if necesary add another cup of water and bring to a boil. Add the mashed channa and mix. Cook till you Achieve a slightly thick gravy.( 15- 20 min)
  Adjust the salt and turn off heat. Garnish with fresh coriander leaves.
  Serve hot as a snack chopped onions garnished with or with bhatura or rotis.

ICED COCOA-COFFEE



Ingredients

4 cups low fat ice cold milk
2 cup hot water
2 1/2 tbsp unsweetened cocoa pwd
3 tbsp instant coffee pwd (adjust)
3 tbsp brown sugar (adjust)
5 drops vanilla essence
2 tbsp fresh cream (optional)
pinch of cinnamon pwd

Method 

 Combine the cocoa pwd pwd instant coffee, cinnamon and brown sugar. Add hot water and mix well till the sugar has Dissolved completely and it's become cool. Add chilled milk and mix well.
Chill for   2 hours
Just before serving, add some cream (optional), vanilla essence and cinnamon powder and blend till frothy. Serve chilled.

Saturday, May 16, 2015

GAJAR KA HALWA - INDIAN DESSERT



Ingredients 

4 cups grated carrot
1 1/2 cup milk
4 cloves
6 tbsp condensed milk
6 tbsps sugar
6 tbsps ghee / clarified butter
1 tsp cardamom pwd
few raisins, almonds, cashew nuts, lightly roasted in ghee
few strands of saffron mixed in a tbsp of milk

 Method

  Heat 6 tbsps ghee in a heavy bottomed vessel, add the grated carrot and saute for 8 mts on low to    medium flame.
 Add the milk and cloves and allow to cook till the milk is absorbed Almost. Add sugar and cook for another 10-15 mts . Add the condensed milk and go on stirring till it leaves the sides of the pan.
 Remove the cloves, cardamom pwd and add the saffron and mix. Garnish With toasted almonds, raisins and cashew nuts.
Serve warm or refrigerate and serve. It tastes good Both warm and cold.

TOTAL HEALTH BOOSTER



A swig of this vitamin-packed beverage fuels your whole body and even helps aging: Lutein plus vitamins A and C increase collagen production for younger-looking skin.

Ingredients

2 apple , cored and cubed
4 medium soft pears , cored and cubed
1 cup cherries (fresh with pits removed or frozen and thawed)

Method

In a blender, combine apple, pears, and cherries; blend, scraping down sides occasionally, until smooth. Strain juice and, if desired, thin with water. Before serving, garnish with fresh cherries, if desired. Refrigerate up to 2 days (shake before serving).

Friday, May 15, 2015

POWER GULP


This green goodie sneaks in a dose of iron, key for healthy blood-cell and muscle function. It also delivers  vitamin K—another must for blood and bone health. .

Ingredients

2 cup sliced kale (from about 6 large leaves)
2 cup seedless green grapes
2 English cucumber, thickly sliced
2 Granny Smith apple , cored and cut into chunks
1 cup water

Method

In a blender, combine kale, grapes, cucumber, apple, and water; blend, scraping down sides occasionally, until smooth. Strain juice and, if desired, thin with additional water. Before serving, garnish with a fresh kale leaf and a cucumber slice (optional). Refrigerate up to 2 days (shake before serving)

Thursday, May 14, 2015

JUICED BROCCOLI



Juiced broccoli can help boost a person’s immune system. Broccoli is high in vitamin C, which increases the production of infection-fighting white blood cells. Adding garlic, which contains sulfur-based compounds, also has a powerful immune boosting quality.

Ingredients 

 Broccoli stems and sprouts (head)
 2 carrot
 1 cucumber
 2 orange




Method 

Using a peeler, peel of the skins of the fruits and vegetables. Skins of oranges, sweet lime, carrot, beetroot, and cucumber must be removed initially.
Wash a large cucumber, two carrots, two oranges or sweet lime fruits. Peel them. Once you switch the juicer on, introduce broccoli into it and  must be cut into smaller pieces to be inserted into the juicer. Once you have inserted the broccoli, insert a cucumber and the two carrots. Out of the two oranges, one has to be used constantly while the other has to be juiced at the very end.
 Take an orange and insert two pieces along with the broccoli, carrot and cucumber. Once all the ingredients are juiced, insert the second orange completely and wait for the juicer to extract all the juice. Introducing the oranges at regular intervals sweetens up the juice. If the broccoli juice and orange juice are extracted separately and then mixed, the final result is a bit bitter. To avoid that, oranges are inserted in such manner. Pour the juiced mixture in a glass and serve immediately.
 Rather use cold cucumbers and carrots that go into the juicer to lower the temperature. A word of caution- the  juice is not actually sweet. We cut down on the bitterness of broccoli by adding oranges but it may not be eliminated completely. If you find the mixture very viscous, do not add water. Rather use more cucumbers and carrots. Both these vegetables have a lot of water content and they provide the liquid base for the juice. The taste may differ in that case. For variation, one can replace cucumbers with watermelon. Make sure that two of your ingredients must have high water content or the final result will be a juice and not a paste. One can replace fruits at will, but make sure that you avoid fruits that have starch, like bananas. 

 Broccoli juice is the healthiest way to to consume broccoli’s as you don’t lose any nutrients and get all the benefits. Introducing such vegetables in your diet can be really good for your health, even though they may not taste great. 

CARROT ORANGE JUICE




In this vibrant, healthy carrot-orange juice recipe, we jazz up plain orange juice by adding a yellow tomato, apple and carrots to pack in immune-boosting vitamins A and C. No juicer? No problem. See the juicing variation below to make this carrot-orange juice recipe in a blender.

Ingredients

1 medium yellow tomato, cut into wedges
1 medium orange, peeled and quartered
1 medium apple, cut into eighths
4 large carrots, peeledIce cubes (optional)

Method 

Working in this order :tomato, orange, apple and carrots through a juicer according to the manufacturer’s directions. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

KHATE BAINGAN




Ingredients

5 baby eggplants
1 tbsp - tamarind pulp
1 tsp - fennel seed (saunf) powder
1/2 tsp - ginger powder
1 tsp - Kashmiri chilli powder
1/8 tsp - turmeric powder
1/8 tsp - asafoetida
 salt to taste
1-2  tbsp - oil

Method 

Wash and wipe the brinjals well, make 2 slits lengthwise,taking care not to chop off the stem portion.
Heat oil in pan and deep fry brinjals on medium flame keep aside.
Mix asafoetida in 1 tbsp of water.
Heat 2 tbsp oil in a pan, add chilli powder and then add asafoetida water.
Now add tamrind pulp and 3/4 glass of water. (if you want more gravy then add 1 glass water)
When it starts boiling add turmeric, ginger powder, fennel powder and salt.
Add fried brinjals and cover and simmer for 5 minutes or till cooked well.
Garnish with fresh coriander.

Wednesday, May 13, 2015

AL YAKHNI


Ingredients

1 kg Bottle Gourd, peeled, and cut into  rounds
 2 T mustard oil
1 cup dahi (yoghurt)
 3 t  fennel powder
1/2 t dry ginger powder
1/4 t caraway
1/4 t cumin
2 green chillies, snapped into two (optional)
salt

Method

Beat the yoghurt and mix in the fennel and dry ginger  powders and  add a cup of water
Shallow fry the gourd in hot mustard oil till golden brown on either side. Remove and keep aside. To the last bit of oil remaining (about a teaspoon should suffice) add the caraway and cumin. Now lower the heat and pour in the yoghurt mix. Slip in the fried gourd slices. Add salt and the green chillies. Add more water, if needed, to cover the slices. Cover and simmer till done. Serve  with rice.

Tuesday, May 12, 2015

DUM ALOO



Ingredients

15 Small Round White Potatoes  cut into 4 pieces if they are big
3 Medium Size Onions
3 Piece of Ginger Peeled
5 Cloves of Garlic
5-6 Dry Red Chillies (Optional)
5 Tablespoons chopped Almonds
3 Cloves
4 Green Cardamoms
1 Stick of Cinnamon
1 Teaspoon Cumin Seeds
1 Teaspoon of Turmeric
1.5 Teaspoon of Turmeric
3/4 Cup of Tomato Puree
3/4  Cup Light Coconut Milk
1 Tablespoon Garam Masala (Also available in Indian Groceries)
1 Tablespoons of Oil
7-8 Tablespoons Oil
2 Tablespoons of Raisins (Optional)
Chopped Cilantro/Coriander leaves for Garnish
Salt

Preparation

Peel the potatoes and pierce them with a fork in multiple places and soak them in salt water ( they should be all covered with water) for about 1/2 hour. If the potatoes are big, cut them in halves or quarters.

Grind Ginger, Garlic & Dry Red Peppers to a paste.  Cut the Onions in half and slice thinly in half moons. Drain the potatoes, & sprinkle them with 1 teaspoon of turmeric.

Heat 1 Tablespoon of oil and fry the potatoes, at medium heat till they are slightly browned on all sides. (Actually it is best if the potatoes are deep fried – but i skip that part for obvious health reasons). Set aside.

Heat the rest of the oil. Add cinnamon, clove and cardamoms. When they start to sizzle add the Cumin seeds. After 30 seconds add the sliced Onions and fry them till they are glazed and slightly brown.

Add the ginger garlic chilli paste to it. Stir it for about 2 minutes and add the potatoes, Turmeric and salt. Fry at medium heat till the oil separates on the sides. Add the Almonds and Tomato Puree and cook for some more time, till all the puree coats the potatoes and the oil separates.

Add the Coconut Milk,  & Garam Masala & 3/4 cup of water and cover tightly and cook at low heat till the potatoes are fork tender. If there is any more liquid left, uncover and cook at high heat, till there is only enough to coat the potatoes and little bit more.
Garnish with fresh chopped cilantro/coriander. Serve with Parathas, Kulchas

NADUR YAKHNI



Thick kashmiri lotus bud (nadru) cooked with kashmiri masala.It is cooked in curd in thick form with special kashmiri spices.

INGREDIENTS

0.5 kg lotus stems
2- cardamom sticks
1/2 tea-spoon green cardamom powder
1/2 tea-spoon fennel powder
1/2 tea-spoon ginger powder
1/4 tea-spoon mint powder
1/2 tea-spoon pran (Kashmiri onion paste – recipe)100 gm ghee
2 cups water
0.5 kg yogurt
Salt  to taste
1 onion red

METHOD

To make the ‘pran’, or Kashmiri onion paste, take the l red onion ( the smaller the better ) and slice them finely. Sprinkle some salt and then let them sit for 3- 4 minutes to draw out the water. Squeeze out the extra water with your hands, anfry the onions in 4 tablespoons of oil till they are light golden brown. Remove from the pan and place on some sheets of kitchen paper to remove excess oil. Once they are cool , give the onions a quick blend in a food processor or grind with a pestle to get a thick and a dark golden – brown paste.

 Wash and peel the lotus stems , cut into thick slanted slices and keep  aside.
Heat 2 table-spoon ghee in a pan and fry the cinnamon sticks & green cardamom powder with the lotus stems. Now add the water and boil the lotus stems for 15 minutes. Remove and drain.Heat the remaining ghee & add the fennel , ginger and mint powders , pran , and yogurt. Season with salt.Toss in the drained lotus stems and bring to boil. Reduce heat and cook for about 10 -15 minutes.

BANANA LASSI



Ingredient 

4 ripe bananas
2 cup plain yogurt
1/2 cup runny honey
1 cup of milk
crushed ice
Optional : garnish cardamom powder
Optional :small handful of chopped pistachios


Method 

Optional :small handful of chopped pistachios
to garnish cardamom powder
Place all of the above apart from pistachios in a blender and mix, pour into milkshake glasses