Tuesday, June 30, 2015

MOLOKHIA WITH RABBIT



Ingredients 

1 onion
2 mastic
3 cardamon pods
6 cups vegetable broth
1 rabbit,cut into 8 pieces
1 tbsp olive oil
2 bunches molokhia leaves,washed dried and finely chopped
7 garlic cloves coriander powder
1 tbsp coriander powder
1 tbsp olive oil
flour,to coat
oil to pan fry

Method 

Place olive oil in a hot pot and add mastic
Wait until mastic has dissolved
Add vegetable broth,cardamon,and whole onion
Bring to the boil then let simmer until onion is fully cooked
Remove onion and cardamon pods from the broth
Add molokhia to the simmering broth and stir until it comes to the boil again then turn the heat off
Mix coriander and garlic and add one teaspoon of the mi to the simmering broth
Place the remaining amount in a skillet and add olive oil and cook on medium heat until light golden and color and has started to sizzle
Pour onto the molokhia and stir

MEAT -STUFFED EGGPLANTS




Ingredients 

10 long aubergines
1/4 kg lean ground beef
1 onion chopped
parsley chopped
cinnamon
mixed spices boharat
pine nuts or crushed walnuts
olive oil
salt
pepper

Method 

In a pan with the chopped onion,and then fry the ground beef in 1 tbsp of olive oil.
Add a pinch of cinnarom and a pinch of mixed spices.Stir until the meat is brown,then add prasley.Set aside
Perform a not-too-deep slit across the lenght of the aubergines
lightly fry the aubergines in olive oil until they are softened.Remove
Open up the aubergines at the name slit and fill them up with the ground beef mix
Add a few pine nuts in each and sprinkle some salt and pepper on top.
Place the aubergines in a baking dish and bake for 15 min at 200 C

Monday, June 29, 2015

MUSSELS WITH GARLIC CREAM SAUCE





Ingredients 

1/2 kg shelled  mussels
1 medium onion diced
1 tbsp garlic crushed
1 tbsp vinegar
2 tbsp fresh parsley chopped
300 ml cooking cream
1 tsp mustard
2 tbsp vegetable oil
sal ans pepper
1 cup chicken or fish stok

Method 

In a deep pan ,saute onions and garlic.Season with salt and pepper
Add mussels .Cover pot and shake to mix.Cook for 10 min
Take out mussels and put aside
To the juices left in the pan,add cream mustard and vinegar and stock.Bring to the boil.Put mussels back.Shake gently.
Pour in a serving plate and garnish eith parsley

Sunday, June 28, 2015

RED SNAPPER STUFFED WITH TABBOULEH




Ingredients 

3 whole sea bass or 1 whole snapper

Filling 

2 bunches of prasley
1 fennel,sliced very fine
1 red onion ,sliced finely
juice of 1 limon
juice of 1 orange
1/2 cup toasted pine nuts
a few green olives
1 cup soaked burgul
zest og orange and lemon
melted butter with zest of 1 orange
(for basting fish)

Method

Clean fish ,slash with a knife and make ready for filling .Season with salt and pepper
Mi all ingredients needed for the filling
Stuff fish and bake in oven after basting with citrus butter at 200 C for 20 minutes

STONE CRAB CLAWAS WITH MUSTARD




Ingredients

1/2  large fennel bulb
1/2  large lemon, thinly sliced
Salt
1 live Dungeness crab

Preparation
Mince enough of the most tender fennel fronds to make 2 tablespoons, and mince enough of the bulb to make 1/4 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 cup salt, and enough cold water to come within 3 inches of the top of the pot. 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. (This dulls their senses to make handling them easier. The crab should be well chilled but not frozen; don't leave them in the freezer more than 30 minutes.) 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. Clean crabs, and serve hot or chilled with Fennel-Lemon Tartar Sauce, Bloody Mary Cocktail Sauce, and Ginger Butter.

Saturday, June 27, 2015

INDIAN HISTORY IN SHORT


The History of India begins with the Indus Valley Civilization, which spread through in the north-western part of the Indian subcontinent, from 3300 BC to 1300 BC. This Bronze Age civilization collapsed at the beginning of the second millennium BC and was followed by the Iron Age Vedic period, which extended over much of the Indo-Gangetic plains and which witnessed the rise of kingdoms known as the Mahajanapadas.
In the fifth century, large parts of India were united under Ashoka. He also converted to Buddhism, and it is in his reign that Buddhism spread to other parts of the Asia. In the reign of Mauryas, Hinduism took shape fundamentally.
In the eight century Islam came to India and by the 11th century it firmly established itself in India. The North Indian dynasties of the Lodhis, Tughlaqs, and numerous others, whose remains are visible in Delhi and scattered elsewhere around North India, were finally succeeded by the Mughal empire, under which India once again achieved a large measure of political unity.
The European presence in India date to the seventeenth century, and it is in the latter part of this century that the Mughal empire began to disintegrate, paving the way for regional states.
During the first half of the 20th century, a natiowide struggle for independence was launched by the Indian National Congress, and later joined by the Muslim League. The subcontinent gained independence from Great Britain in 1947, after being partitioned into the dominions of India and Pakistan.

The History of India can be broadly divided into following three categories.
Ancient India
Starting from Harappa Civilization in 3000 BC till Chola Dynasty in 985 AD.
Medieval India
Starting from Ghazni sacks Somnath Temple in 1026 AD till Siraj-ud-daulah captures Calcutta (Now Kolkatta) in 1756 AD.
Modern India
Starting from Battle of Plassy in 1757 Till Partition of India and Independence on 15 August 1947.

GRILLED CITRUS FISH


Delicious and healthly this fish dish is a real treat for your taste buds

Ingredients 

1/2 cup fresh lime juice
1 cup lime leaves
2 garlic clove minced
2 tsp fresh ginger root minced
1 kg fish fillets
1 kg  asparagus
2 lemon
2 garlic clove

Method 

Prepare marinade by combining the first four ingredients in a bowl.Then pour marinade over the fish ,flesh side down,and let set for 15 min .
Prepare grill.Remove fish from marinade and dry
Season with dsalt and `pepper
Grill skin side down on an oiled rack set 15cm over glowing coals for 5 min
Place lid on the grill to cover ,grilling salmon until just coocked through for another 4 min
Carefully transfer fish with a metal spatula to a platter and remove skin before serving
Serve with steamed asparagus tossed with lemon and garlic and season to taste

Note
Alternatively ,the fish may be grilled in a hot,well-seasoned grill pan with a lid over moderate heat

WEDDING TRADITIONS - INDIA






An Indian Hindu wedding is strictly observed according to the ancient cultural norms laid down in the Vedas. In the Indian society a wedding is not just the coming together of two people rather two souls. In fact, a wedding also brings two families closer, which thereafter share a bond of respect and affection. As a result, there are a number of traditions and customs associated with the Indian Hindu wedding ceremony. These traditions are the essence of the marital institution, thereby strengthening the significance, chastity and faith in the same.

Kanyadaan
The complexity of an Indian Hindu marriage is owing to the fact that there are many rituals performed according to Vedic practices and hymns. Kanyadaan is also such a ritual, which apart from being vital to the ceremony, tugs at the emotional cord of the bride's parents.

Mangalsutra
In Hindu weddings, one of the most sacred customs is of tying mangalsutra. It is basically a black and gold beaded necklace with a gold or diamond pendant. Mangalsutra carries immense importance in Hindu weddings as well as in the lives of Hindu married women.

Seven Vows
An Indian marriage is one of the most serious and scared affair in the society. This is visible from the austerity with which it is performed. A Hindu marriage in particular is all about rituals and customs. There are a number of them which are followed before and after wedding, making it an elaborate ceremony.

Solah Shringar
Solah shringar are the sixteen adornments of an Indian Hindu bride, which contribute to her complete beautification. Wedding has always been a fantasy for every girl. It is a dream, she is born with and wishes to realize with utmost care and precision.

Wedding Barat
Barat is one of the most fun filled traditions in the entire wedding ceremony. It is basically the procession, which proceeds from the house of the groom, towards the wedding venue. The procession is attended by the all the relatives and friends from the groom's side.

FISH TIKKA



 Is a lovely seafood starter which is easy to make, tasty and almost fat free (if you do not use any butter during grilling).
This starter is a big favorite among kids mainly because fish fillets are used, which are boneless, so easy to eat.
I know many people resist cooking fish at home as they either do not know to clean it or find it difficult to eat, but fish is something which is healthy enough to include in your daily diet.
You could use fillets of any fish, but the best fish fillet chunks can be got from fish like Salmon, Sea Bass and Basa since they are firm and can stand well on the grill/tandoor especially during baking/grilling.
You could even deep fry these fillets if you do not have an Grill, but "Fish Tikkas" are normally grilled on open fire/tandoor.

Ingredients

12 Fish fillet chunks
1 tsp Orange red edible color or Kashmiri chilly powder
( optional Kashmiri chilly powder for color)
1 tsp Garlic paste
1 tsp Ginger paste
1 tsp Salt or your taste
1/2 tsp Coriander powder
1 tsp Red chilly powder
1/2 tsp Garam masala
1/2 tsp Amchoor or Dry mango powder

Method

Take a large bowl, add the garlic paste, ginger paste, salt, coriander, kashmiri red chilly powder, garam masala and amchoor powders and mix well.
Wash the fish fillets, squeeze out all excess water and pat dry with a clean kitchen towel.
Marinate the fish fillet pieces in the ginger garlic and spice mixture for atleast 3 hours in the refrigerator.
Grilling the fish pieces
In a Tandoor/Charcoal Barbeque grill:
Rub the grill with some oil and place the fish on it, grill on one side for 5-6 mins, then overturn the pieces and grill till done.
In an Electric oven:
Rub the wire rack of the oven with oil (keep on the middle rack) and place the marinated fish on it, so that the extra marinade can drip down from the grill into the tray in the lower rack.
I have put blobs of butter on each piece of fish while grilling, to give a light buttery taste.
Grill for 5-10 minutes at 180 degrees.Overturn again, brush with oil (or butter) and grill for another 5 to 10 minutes till tender and crisp.
The time of grilling depends on the oven, so you can increase the time as required.
Serve hot with onion rings, lemon wedges and Mint Chutney.

Friday, June 26, 2015

CHAKSHOUKA



Ingredients 

2 cups green and red  bell pepper
2 garlic (mashed)
2 peeled tomatoes and cut 
1/2 tsp red chili paste 
1/2 tsp grinded coriander
salt to taste 
olive oil 

Method

Fry the garlic in olive oil ,add the bell pepper after about 3 min
Add the red chili,cumin,coriander,and salt and stir
Finally add the tomatoes and let cook for 15 min 

Thursday, June 25, 2015

CHICKEN CASHEW NUD SALAD





Ingredients

 1,5 kg  boneless skinless chicken breasts, cooked, cooled and chopped
 3 celery ribs, chopped (include the leaves!)
 1 canned baby corn
 1 cup chopped sweet onion
 1⁄2 cup  chopped carrot
 1  can water chestnuts, drained and chopped
 3⁄4 cup chopped cashews
 1 tablespoon tarragon
1⁄4 teaspoon ginger
1 1⁄4-2 cups mayonnaise  optional
2 teaspoons reduced sodium soy sauce (sometimes I use a bit more)
1 teaspoon sugar
1⁄4 teaspoon black pepper
1⁄8 teaspoon salt (or more)

Method

Mix everything together in a large bowl.Chill until ready to serve.

GRILLED CHICKEN




Grilled chicken is one of my favorite foods in the summer. This was a very easy recipe that you can throw together and leave in the fridge overnight then slap on the grill! you are definitely making this again.

Ingredients 

1/4 cup packed brown sugar
1/4 cup soy sauce
2 Tbl lime juice (about 1 lime)
1/4 tsp. cayenne pepper
1/4 tsp. curry powder
3-4 garlic cloves, minced
1/8 tsp. ground ginger
8 boneless, skinless chicken breasts

Method

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Place in the fridge for a minimum of 4 hours, or overnight.
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions

Wednesday, June 24, 2015

RAGUSE IN PORCHETTA




Ingredients

 1-1.5 kg Raguse
3-4 sprigs of fresh fennel strong
4 garlic cloves
1.5 l tomato paste
Optional white wine
olive oil
salt to taste

 Method

Ragusa Put soaked in cold water and a handful of salt to make them eliminate wise, and then after half an hour Lavalas under running water and put it again in cold water and salt. Repeat the process until the soaking water will not be clean.
Take a big enough pot, fill it with water and put the Ragusa to boil for 20 minutes
 After 20 minutes turn off the heat and let cool.
When Ragusas are cold,  (save a little water to the sauce)   with the help of a cutter to remove the skin / (the nail) located in the mollusk.

Prepare the sauce

 Chop the garlic finely and fry in a pan with olive oil, optional you can put a little pepper.
Add the tomato paste  and a little aqua Cotura of Ragusa Add the fennel. Add salt and simmer for about 1 hour, leave the lid of the pot slightly open.
After a while the sauce has thickened and can now add the Ragusa. The sugo has to completely cover Ragusa .If you need .continue adds more water to boil for another 30 minutes low heat with the lid closed.
Ragusa is served hot and not forget the bread

CAÑAILLAS EN SALSA





Ingredientes

1-1,5 kg de Raguse
3-4 ramitas de hinojo fresco fuerte
4 dientes de ajo
1,5 L salsa de tomate
Vino blanco optional
aceite de oliva
sal al gusto

Metodo de preparacion 

Ponga la ragusa a  remojo en agua fría y un puñado de sal para hacerlos eliminar la sabia, y luego después de media hora lavalas con agua corriente y ponerla otra vez en  agua fría y sal. Repita el proceso hasta que el agua de remojo no será limpia.
Tome una olla lo suficientemente grande, llenarla de agua y `poner la  Ragusa escurida del agua , a hervir por 20 minutos
 Después de 20 minutos se apaga el fuego  y dejar enfriar.
Cuando las Ragusas son frías, escurelas y guarda un poco de agua para la salsa  y con la ayuda de un cúter quitarle la piel /( la uña ) ubicada en el molusco.

Preparar la salsa

 Picar el ajo finamente y freír en una sartén con abundante aceite de oliva, optional le puedes poner un poco de pimienta .
Añade la pasta de tomate,un  y un poco del aqua de cotura de la raguse  Añade el hinojo . Añadir sal y cocine a fuego lento durante 1 hora aproximadamente, deja  la tapa de la olla un poco abierta.
Pasado un tiempo su salsa haya espesado y ahora puede agregar la Ragusa. El sugo tiene que cubrir completamente le raguse .Si hace falta añade mas agua .Continúe a hervir por  otros 30 min  fuego bajo  con la tapa cerrada.
Ragusa se sirve caliente y no se olvide el pan

SWEET 'N SPICY CHICKEN WINGS






Ingredients 

1/2 cup flour
1/3 tsp black pepper ,crushed
1/3 tsp red sweet pepper powder (paprika)
1/3 tsp allspice (sweet spice) powder
1/3 tsp ginger powder
1/2 tsp  sugar
1 1/4 tsp salt
24 pieces large chicken wings
3/4 cup sweet pepper sauce
3/4 cup ketchup with garlic and pepper
sesame (roasted) to taste

Method 

Preheat the oven to 180 C.
Mix the flour with the rest os spices,sugar and salt.Rinse the chicken wings with cold water and drain.
Dip the wings in flour and spices batter,fry in deep oil until tender and then drain on a dish lined with kitchen paper
combine the ketchup with the sweet sauce then with a brush,wipe the wings with this mixture and sprinckle with sesame .
Now place a wire rack on a big tray and line up the wings over it.
open the top flame of the oven place the tray and allow to cook for minutes or until the wings are brown only a little
Garnish with spring onions.

Tuesday, June 23, 2015

BRUSCHETTA






Ingredients 

- 300 g  medium tomatoes chopped finely
- 50 g red onion ,chopped finely
-1 clove garlic ,crushed
-1 tablespoon red wine vinegar
-2 tablespoons olive oil
- 150 g small french bread stick slices into 2.5 cm slices
-cooking oil spray
-2 tablespoons finely shredded fresh basil

Method 

Preheat oven 220 C fan forced
Combine tomato ,onon,garlic ,vinegar and oil oven tray;spray with cooking oil.
Toast ,in oven (or under grill)until browned both sides
Stir basil into tomato mixture ,spoon over toast

Monday, June 22, 2015

FIG AND WALNUT PANCAKES





Ingredients 

2 cup figs ,coarsely chopped
1 cup coarsely chopped walnuts
2 cup flour
2 tbsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
4 eggs
3 cups milk
2 tbsp vegetable oil
2 tsp vanilla

To garnish 

4 figs sliced
cream for drizzling optional

Method 

 In a large bowl stir together the figs,nuts,flour,baking powder,cinnamon ,nutmeg
 and salt
 In separate bowl beat together the eggs,milk,oil and vanilla.
Add the wet mixture to the dry ingredients and stir to blend
Pour about 1/3 cup batter for each pancake on to a hot ,lightly greased frying pan
Cook until the batter bubbles in top and the batter is set at edges
Turn to brown on the other side.Serve hot with additional fresh figs and cream if desired

FRESH ROCKET AND MUSHROOM SALAD



Ingredients 

4 bunches of rocket leaves
400 g fresh mushrooms 
200 g parmesano reggiano cheese
2 tsp fried pine nuts 
salt -pepper

Dressing 

4 tbsp balsamic vinegar 
1/2 cup olive oil
salt and freshly ground pepper
2 tbsp iced water

Method 

Cut mushrooms into slices
Mi with rocket and pine nuts
In a bowl whisk vinegar ,olive oil,water,salt and pepper until emusified
Add dressing and toss salad
Sprinkle grated cheese over

Sunday, June 21, 2015

MUSSESLS WITH PARMESAN AND LEMON



Ingredients 

 1 kg frozen mussels (with one shell)
1/4 cup vinegar
1/2 tsp black pepper ,crushed
1/2 tsp salt
1/2 cup bechamel sauce
3/4 cup fresh parmesan cheese grated
1 1/2 tbsp butter (melted)

Method 

Scrumb off the seaweeds that stick out from shell with a knife and then rinse.Arrange the mussels in a wide tray,with the open side facing upwards.Mix vinegar ,black and salt and pour over the mussels.Leave to marinade for 1/2 hour and then drain out the vinegar (turn the mussels upside down so that all the marinade will flow out ).
Prepare 1/2 quantity of lemon bechamel but ensure that it is a little bit thicker than the one mentioned in the recipe .Now arrange the mussels in an oven dish and sprinkle 1/2 the quantity of grated parmesan cheese.Pour some bechamel sauce over each other mussel piece (about 1 1/2 tbsp) and then spinkle the remaining quantity of parmesan cheese over them.
Add butter on the top.
Place the dish in a moderately hot oven until golden brown.

BAKED BRIE WITH FIGS




Ingredients 4 persons

 - 4 22x35 cm  sheets of frozen filo dough,thawed
 - 1/8  cup butter ,melted
 -1/2  cup brie
 -1/4 cup fig preserve
- 1/4 cup lightly toasted walnuts

Method 

Preheat the oven to 175 C.Line a baking tray with parchment.
Work with one filo sheet at a time,keeping the rest covered with clingfilm to prevent them from drying out
Lay the filo sheet on the baking tray and brush lightly with melted butter .
Repeat with the remaining sheets of filo,layering one on top of the other slightly rotating each sheet over the one beneath
Place the brie in middle of the filo sheets
Spread the fig preserve on top of the brie and sprinkle with the toasted walnuts
Fold over filo sheets to close ,pressing lightly to seal .Lightly brush the outside with butter
Bake for 20-25 min or until golden brown

ROCKET SALAD WITH ROASTED BELL PEPPER




Ingredients

 2 bell peppers
 150 g rocket leaves
 4 tablespoons olive oil
 freshly ground black pepper
 2-3 tablespoons ( To taste )  balsamic vinegar 

Method 

Preheat the airfryer to 200 C
Place the bell pepper in the basket and slide the basked into the airfryer .Set the timer to 10 minutes and roast the bell pepper until the skin is slightly charred.
Put the bell pepper inn a bowl and cover it with a lid or plastic wrap.Leave the bwll pepper for 10-15 min 
Cut the bell pepper into four section and remove the seeds and the skin.Cut the bell pepper into strips
Mix in a bowl  using 4 tablespoons of the moisture from the bell pepper ,the olive oil ,and balsam vinegar .Add pepper and salt to taste 
Toss the rocket leaves in the dressing and garnish the salad with the bell pepper strips

Saturday, June 20, 2015

ABOUT INDIA




India is the world's largest democracy and second most populous country with over 1.2 billion inhabitants. It is the seventh largest country, has 28 states various sizes. Only the state of Rajasthan, for example, is almost as large as Germany.
Sadhus often meet. Nomadic monks always carry over their few possessions and travel in search of enlightenment.
The cow is a sacred animal in India so it is forbidden sacrifice. Often they live freely throughout the country, including the cities, and often encontrártelas everywhere
Also 4 religions were born in India: Hinduism, Buddhism, Jainism and Sikhism.
Besides Yoga, it estimated there for 5000 years.
According to Hindu literature there are more than 330 million deities. The most important are Brahma (creation), Vishnu (preservation) and Shiva (destruction)
 The Ganges River is a river considered sacred, and if you, for example, to the city of Varanasi
Indian Railways (the railway company) has more than 1.6 million employees becoming one of the companies with more workers worldwide. India is also the 4th highest number of kilometers of railway lines (after the US, Russia and China).
 There are more than 300,000 mosques in India. More than in any other country. 13% of Indians are Muslim, so India is the third largest Muslim world (after Indonesia and Pakistan)
The Kumbh Mela is a huge Hindu festival that takes place every 12 years. In 2001, they met between 60 and 70 million people in one city to celebrate.
The beautiful game, and almost unique, is the Cricket. A sport in which the parties can last from hours to a few days.
 In India there are the second largest community of programmers after the US.
India and China, two of the oldest civilizations in the world, have lived together in peace for thousands of years. However, since the 50s have had several disputes but today they are going to have relations, especially trade. China has been an ally of Pakistan (which is always troubled with India) and US ally India. Today there is no open border crossing between the two countries.
 Hindi and English are the official languages ​​of India but are also recognized 22 languages.

BABA OF SHIRDI -( SHIRDI SAI BABA)









Baba of Shirdi (1838 – 15 October 1918; resided in Shirdi), also known as Shirdi Sai Baba, 
Was an Indian spiritual master who was and is regarded by his devotees as a saint, fakir, and satguru, according to their individual proclivities and beliefs. He was revered by both his Muslim and Hindu devotees, and during, as well as after, his life it remained uncertain if he was a Muslim or Hindu himself. This however was of no consequence to Sai Baba himself. 
Sai Baba stressed the importance of surrender to the guidance of the true Satguru or Murshid, who, having gone the path to divine consciousness himself, will lead the disciple through the jungle of spiritual training. Sai Baba remains a very popular Master, especially in India, and is worshiped by people around the world. He had no love for perishable things and his sole concern was self-realization. He taught a moral code of love, forgiveness, helping others, charity, contentment, inner peace, and devotion to God and guru. He gave no distinction based on religion or caste. 
Sai Baba's teaching combined elements of Hinduism and Islam: he gave the Hindu name Dwarakamayi to the mosque he lived in,practised Muslim rituals, taught using words and figures that drew from both traditions, and was buried in Shirdi. One of his well known epigrams, "Sabka Malik Ek" ("One God governs all"), is associated with Islam and Sufism. He also said, "Trust in me and your prayer shall be answered". He always uttered "Allah Malik" ("God is King")

VIETNAMESE PRAWN ROLLS




Ingredients

100 g rice vermicelli ,soaked ,drained
350 g small wombok ,shredded finely
1 cup loosely packed fresh mint leaves,torn
4 teaspoons brown sugar
4 tablespoons lime juice
1000 g cooked medium king prawns
12x21 cm rice paper rounds

Hoisin dipping sauce 

250 ml hoisin sauce
4 tablespoons rice vinegar

Method 

Combine chopped vermicelli in medium bowl with wombok,mint,sugar and juice
shell and devein prawns ;chop meat finely
Meanwhile ,make hoisin dipping sauce
Dip 1 rice paper round into boel of warm water until soft;place on board covered with tea towel.
Top with a little of the prawn meat and noodle fillling.Fold and roll to enclose filling.Repeat with remaining rounds ,prawn meat and noodle filling.
Serve with hoisin dipping sauce .

Hoisin dipping sauce 

combine ingredients in bowl

AJMER DARGAH -DISTRICT OF THE STATE OF RAJASTAN







Historical Background

Ajmer District is a district of the state of Rajasthan in western India.
Ajmer is situated at the foot of an 800-feet high mountain on the top of which stands, in solemn splendour, the celebrated fort of Garh Beetli or Bithali named after Bithaldas Gaur the trusted General of Emperor Shah Jahan, which is now called Taragarh (the star citadel). This city stretches out in all directions of a spacious valley and is hemmed in on all sides by picturesque hills. Its holy traditions are equally replete with Rajput chivalry and Muslim supremacy in the past history of Hindustan. Few cities of India can boast of Ajmer’s religious sanctity for both Hindus and Muslims, its glorious history and it natural beauty. It was in Ajmer that Khawaja Muinuddin Chishti laid the permanent foundation of Islam in India in 1192 A.D. by his spiritual powers and peaceful preachings. It was in Ajmer that Sir Thomas Roe, as ambassador of King James I of England, had his audience with Emperor Jahangir on 19th January 1616 A.D. which laid the steping stone of the British Raj in India through the charter of free trading granted to the East India Company by the Emperor. It was in Ajmer that Shah Jahan, on the death of Jahangir, proclaimed himself Emperor of India while returning from Udaipur and proceeding to Delhi in 1627 A.D. And it was in Ajmer again that a beginning of the decline of Moghul Empire was made with the victory of Aurangzeb against his brother Dara Shikeh after a furious battle on 11th, 12th and 13th March 1659 A.D. In addition to these major historical events, Ajmer has seen many vicissitudes of time in its long history of about 1400 years.

Why Ajmer Was Chosen

Why Ajmer was particularly selected to be pivot of Hazrat Khawaja Muinuddin Chishti’s mission in India? This is a pertinent question which may be asked by some critical readers. A careful study of the history of India before Khawaja Saheb’s arrival, and of the period of his stay in Ajmer will answer this question satisfactory. We have already thrown sufficient light on this point in one of the previous chapters. In this chapter, we trace a brief history of Ajmer and the Khawaja Saheb’s Dargah which attracts millions of people every year to seek spiritual blessings of the great saint.
Geographically, Ajmer is situated in the heart of Rajasthan, at one time the citadel of India kingdom, and thus it suited the grand mission of Khawaja Saheb best. Politically, Ajmer the seat of a most powerful kingdom of the last Rajput Emperor of India, Raja Prithviraj Chauhan (1179-1192 A.D.) whose whole life was “one of unbroken chain of chivalrous deeds and glorious exploits which have won for him eternal fame and a name that will last as long as chivalry itself.” Prithviraj was the son of Someshwara (1170-1179 A.D.) who was the 29th descendant in the lineage of King Vasudeva who flourished as far back as 551 A.D. Vasudeva has descended from Chahuan (the founder of the Rajput clan of Chauhans) whose date is untraceable in the description of Ajmer. As given in Sarga IX of the famous documentary “Prithviraj Vijaya”, runs as below:-
The city was so densely populated and there were so many gardens, tanks and wells that not more than one-tenth of the earth was visible to sun, and water in the wells was only two cubits from the ground surface. Karpurdevi (mother of Prithviraj) under whose regency he was brought up also founded a town”.
Describing Ajmer in his “Picturesque India” (p.77) Mr. Caine, says:-
“It is an ancient, beautiful city full of interest, both historical and architectural; its gay busy bazars and its old houses with carved fronts, some of which are among the finest in India, giving added attractions to its superb situation. A well built stone wall with give gateways surrounds the city”.

Anasager Lake

According to “Prithviraj Vijaya” Arnoraja or Raja Anaji (1130-1150 A. D.) the grandfather of Emperor Prithviraj Chauhan, had built the picturesque lake of Anasagar at Ajmer in order to purify the land which was alleged to have been despoiled by the spilling of the Mussalman blood in a battle fought at this place. (It is the same Anasagar lake on the banks of which the Khawaja Saheb had stayed after his arrival in Ajmer in 1192 A. D. The exact place of his stay is known as ” Chilla Khawaja Saheb ” which is situated on the top of the Anasagar Ghati). In 1637 A. D., Shah Jahan built five beautiful pavilions (called Baradaris) of polished marble on the embankment of Anasagar which are still preserved in their original glory.

Jama Al-Tamish Or Dhai Din-Ka-Jhonpra

One of the oldest and most interesting historical building of Ajmer, is Jama Al-tamish popularly known as Dhai-din-ka-Jhonpra, situating in Ankerkot at the foot of the Taragarh hill According to Tod Rajasthan ” it is a relic of nobler days and architect and the antiquarian because of its multifarious artistic attractions.
The monumental mosque has, however, been the subject of diverse opinion about its origin. According to Ajmer Historical and Descriptive (by Dewan Bahadur Harbilas Sarda) it is claimed to be a Saraswati Mandir which is said to have been built in 1153 A. D. by Raja Visaldeva who was the first Chauhan Emperor of India. But according to the Arabic inscription appearing on the marble arch in the centre of the mosque and the convincing arguments advanced by the author of Main-ul-Arifin (P. 150-154) it is recognised to be a mosque ever since its origin which was built by Sultan Shahabuddin Ghori in 595 A. H. (12th century A.D.) wherein Hazrat Khwaja Muinuddin Chishti himself (who came to Ajmer in 587 A. H.) is said to have offered his prayers for a considerable time. Later on, Sultan Shamsuddin Altamish of Delhi (607 to 633 A. H.) is reported to have built its present massive structure of red stone which was completed in 614 A. H. by Ali Ahmed mason under the supervision of one Mohammed Ariz – a claim which is also substantiated by another Arabic inscrition on its central arch. (Ahsan-us-Siar, P. 87-92). In any case, this magnificent mosque is one of the rare historic monuments of India.
General Cunningham., Director of Archaeology Government of India, who inspected this mosque in 1864 A. D., appears to have fallen into the error of accepting the common belief that it was built in Dhai-din i.e. two and a half days, as its name implies out of the material released from some demolished temples – a judgment which is difficult to believe in view of its extensive and massive stony structure replete with extremlely fine and most intricate workmanship on stone. It seems that only the smaller marble arch in the centre of the mosque may have been finished in 2-1/2 days to meet an emergency but the whole massive structure, with its elaborate Arabic tracings and delicate engraving details, is definitely a work of many years sustained labour.
Writing of the beautiful details of this marvellous edifice, Mr. Furgusson, author of the Eastern and Indian Architecture (P. 513 ) says – “As example of surface decoration, the Jhonpra and the mosque of Al-tamish at Delhi are probably unrivalled. Nothing in Cairo or in Persia and nothing in Spain or Syria is so exquisite in detail and can approach them for beauty or surface decoration. The gorgeous prodigality of ornamental work , the fascinating richness of tracery, the delicate sharpness of finish, the fascinating richness of tracery, the delicate sharpness of finish, the endless variety of detail and the accurate and laborious workmanship, are eternal credit to its past Indian engineers and masons”. There is a rich variety of Quranic verse inscribed all over the building to tax the brains of both inquisitive historians and the antiquarians alike . In short, it is a model of excellence in the art Indian architecture.

Dargah Of Miran Syed Husain

On the highest point of Taragarh fort stands the Dargah of Hazrat Miran Syed Husian Asghar Khangswar who was the governor of Ajmer after its conquest by Sultan Shahabuddin Ghori.. On the death of Qutubuddin Aibak in 1210 A.D., the Rathor and Chauhan Rajputs joined in a night attack on the Taragarh Fort when most of the men of Miran Saheb were out collecting taxes in the district, and the number of his garrison was, therefore, numerically very small. The Rajpurs thus massacred Miran Saheb and his garrison to a man on 18th Rajab.


The Fort Of Taragarh

According to Akhbar-ul-Akhyar, the first fort built on a hill in India was the fortress of Taragarh at Ajmer. Its unique defence and strength lie in the impregnable ruggedness and acclivity of the mountain upon which it is built. This ancient fort has seen many historic battles and nerve-wrecking sieges and has changed hands with the Rajput, Muslim, Maratha and the British conquerors during its long and checkered history. Ajameru Doorg, as it was originally called, was built by Raja Ajairaj Chauhan who was the king of Sapadlaksh territory having Sakambhari (now Sambhar as his capital in the early part of 6th century A.D. He also built the town of Ajmer and the village of Ajaisar, lying in the south of Foysagar lake, still commemorates his name.

MANSA DEVI TEMPLE HARIDWAR






Haridwar is one of the most ancient pilgrimage centers in India that has been reverence from times immemorial. Hari means Lord/God and Dwar means Gateway. Hence Haridwar means Gateway to the Lord. According to the India mythology, it is one of the four places where drops of elixir, Amrita accidentally spilled over from the pitcher or Kumbha, in which it was being carried away by the celestial bird Garuda, the vehicle of Lord Vishnu. These four spots have today become places where the Kumbh Mela is celebrated every 12 years in succession - Nasik, Ujjain, Haridwar and Allahabad. Millions of devotees and tourist congregate from all over the world to celebrate this celestial event and perform ritualistic bathing on the banks of the river Ganges.

Mansa Devi Temple is a Hindu Temple dedicated to goddess Mansa Devi in the holy city of Haridwar in the Uttarakhand state of India. The temple is located atop the Bilwa Parvat on the Sivalik Hills, the southernmost mountain chain of the Himalayas. The temple also known as Bilwa Tirth is one of the Panch Tirth (Five Pilgrimages) within Haridwar.

The temple is known for being the holy abode of Manasa, a form of Shakti and is said to have emerged from the mind of the sage (Rishi) Kashyapa. Mansa is regarded as the sister of the Naga (Viper) Vasuki. The term Mansa means wish and it is believed that the goddess fulfils all the wishes of a sincere devotee. Devotees who want their wishes to be fulfilled by Mansa tie threads to the branches of a tree located in the temple. Once their wishes are fulfilled, people come back again to the temple to untie the thread from the tree. Mansa is also offered coconuts, fruits, garlands and incense sticks in order to appease her.

Mansa Devi Temple can be reached in two ways: on foot or by cable car. Walking requires a one and a half kilometer hike uphill. The track is sealed but the exertion can be draining during the hot months. Hence, many people prefer to take the cable car (also referred to as a ropeway) up, and walk down. The first cable car starts running at 7 a.m. during April to October, and 8 a.m. the rest of the year. Tickets cost 48 rupees per person, return. The departure point is centrally located in town.
Things to do in Mansa Devi Temple:
Devotees who visit the temple usually like to take some Parasad (offerings) for the Goddess. There's no shortage of sellers, either where you board the cable car or outside the temple. Bags containing a coconut and flowers sell for around 50 rupees, and it's possible to buy plates of flowers for around 20 rupees. The entry to the temple is also lined with vendors peddling everything from jewelry to music. Navaratri festival is celebrated here. People came here for full fill their requirement.

STUFFED BELL PEPPER



Ingredients 

4 cups of rice
2 kg of yellow pepper ,cored and washed
2 big onion,chopped
8 tomatoes ,crushed
2 tablespoon of tomato paste
2 bunches of each of parsley ,cilandro and dill,chopped finely ,stalks reserved
2 teaspoon of sumac
A small handful of mint ,chopped
4 tablespoons of tomato paste
4 cups of chicken broth
Optional you can add ground meat ( 500 g)

Method 

1. Keep the yellow pepper in water while preparing the stuffing.
2.In a pot on medium heat saute the onions for 3 minutes , add the meat if you put (optional ) after 2 min , add the rice ,stir to coat the oil and onions and keep stirring for 10 min
Add the tomatoes and tomato paste ,season with salt ,pepper and cumin.
Take off the heat ,add the greens and stir.
allow the mixture to cool before using it to stuff the yellow pepper.
place the stalks of the greens in the bottom of a pot and arrange the aubergines on top
Dissolve the 2 tablesppon of the past in the chicken broth.
pour the broth over the yellow pepper
Place on medium -low heat till the rice is cooked

Friday, June 19, 2015

CHICKEN LIVER WITH PICKLED LEMON





Ingredients 

1 kg chicken liver
2 big onion diced
salt ,pepper,spices
2  pickled lemon ,diced

For presentation 

Small diced fried potato


Method 

Saute onions in butter till it is golden brown
Add chicken liver ;don't stir too much ,lower heat .
Season salt ,pepper and spices.
Add pickled lemon just before serving
Serve on a bed of fried dices potato


WARM POTATO AND FETA SALAD



 Ingredients 8-10 persons

 1,5 kg baby potatoes
12 cups cold water
2 cube chicken stock cubes
4 tsp salt
25  pieces cheery tomatoes
1/2  spring onions chopped
2 cup (crumbled) french feta cheese
1/2 cup black olive slice
1/2 tsp dry mint
20 leaves fresh mint leaves


Ingredients for sauce 

1cup olive oil
4 tbsp dill,finely chopped
2 tsp mustard sauce
1 tsp garlic crushed
1/2 black pepper ,crushed
 salt to taste
 2 tbsp lemon juice


Method 

Preheat oven 240 C.Mix the ingredients of the sauce together (except the lemon juice) and keep aside.Peel the potatoes and boil in water with chicken stock cube and 2 tsp salt.
Drain the potatoes and place in a deep bowl with the spring onions.Pour 1/2 quantity of the sauce over the hot potatoes and keep aside.
Halve the tomatoes and arrange in an oven dish .Pour 4 tsp of the sauce over the tomatoes,place in hot oven and leave until brown.
for serving arrange the potatoes in a serving dish crumble the cheese and scatter over potatoes.

Thursday, June 18, 2015

POTATO CROSTINI






Ingredients 

8 large potato cut ito 11/2 cm slices (choose a sweet potato that is relatively uniform in diameter )
8 tbsp oil
4 tsp smoked paprika (optional)
4 tsp salt
chives for garnish (opcional)


Method 

Begin by preparing your potato crostini .Line a baking sheet with aluminium foil spay with oil
place the potato slices on the baking sheet
Mix the oil,salt and smoked paprika in a small ramekim and brush on to slices
roasted browned  to the both side to 35 min

RED CABBAGE SALAD WITH PISTACHIOS





Ingredients 

3/4 cup whole pistachos without the sheell
1/2 cup pistachios cut into lengthwise pieces
3/4 cup lemon juice
5 pieces avocado,ripe
1 red cabbage cut into thin long slices

For salad dressing

6 tbsp olive oil
1 1/2 tbsp sesame oil (roasted)
1 tbsp soya sauce
3 tbsp lemon juice
1/2 tsp sugar

Method 

Heat a non-stick `pan ,place the whole pistachios on medium heat and lightly toast (without oil ) until the pistachios aroma spreads (do not roast ) and remove from the pan .Add the chopped pistachios to the pan and stir only a little.
place the lemon juice in a deep bowl .Cut avocado into 1 cm cubes and add to the lemon juice .Stir and drain it
place cabbage ,avocado and pistachios in a deep bowl .Mix the salad dressing ingredients and pour over salad.
Stir and serve immediately

Wednesday, June 17, 2015

MINI PEPPERS WITH GOAT CHEESE



Ingredients 

16 mini or snack peppers
1 tablespoon olive oil
1 tablespoon dried italian herbs
2 teaspoo freshly ground black pepper
200 g soft goat cheese ,in eight pieces

Method

Preheat the airfryer to 200 C
Cut the top off the mini peppers and remove the seeds and membrane
Mix the oilive oil in a deep dish with the italian herbs and the pèpper
Toss the pieces of goat cheese in the oil
Push a piece of goat cheese inn each mini pepper and place the mini peppers net to        Each other in the basket .Side the bascket into the airfryer  and set the timer to 8-10 min .
Bake the mini until the cheese has melted.
Serve the mini  peppers in small dishes as pappetizers or snacks

Tuesday, June 16, 2015

FIG AND CHEESE FLAT BREAD



Ingredients 4 persons

2 multigrain flat bread 22 cm
1/2 cup ricotta cheese
2 garlic clove,minced
4 fresh figs ,quarted
2 white onion ,sliced
2 tsp olive oil
2 tbsp balsamic vinegar
2 handful of rocket

Method 

Warm the flat bread in the oven at 175 C for 5 -10 min
In a medium saucepan ,heat the oilve oil and saute the onion a medium heat until is start to become translucent
Once translucent add the balsamic vinegar.Mix until the vinegar is distributed evenly and continue cooking until the onions are soft and the balsamic has evaporated .
In a small bowl combine the ricotta and garlic
Remove the flat bread from the oven and spread the ricotta mixture evenly over the surface.Top with the onions ,figs and rocket
Cut into slice before serving

Monday, June 15, 2015

CHICKPEA SOUP WITH PARMESAN




INGREDIENTS 

2 tbsp extra virgen olive oil
plus more for drizzling
5 cloves garlic very thinly sliced
a pinch of red chilli flakes
coarse salt and freshly ground pepper ,to taste
2 cans chickpeas,drained and rinsed
4 cups chicken stock
1 cup water

TO SERVE 

coarsly chooped fresh flat -leaf parsley leaves
finely shredded parmesan cheese
toast or bread

METHOD 

Heat the oil in a medium pan set over a medium heat .Add garlic and chilli flakes and season with salt and pepper .
Cook until oil is infused and garlic is just beginning to colour (don't allow it to brown) about 2 - 3 minutes.
Transfer the garlic chips to a plate .
Add 1 1/2 cans of the chickpeas to the oil in the pan ,increase the heat to medium -hight ,and cook until heated through ,about 5 minutes
Add the stock and the water simmer until thickened slightly ,about 10 min
Season with salt and pepper.
Remove from the heat and blend using a hand blender or liquidiser .Return the blended mixture to the pan add the 1/2 can of whole chickpeas and stir until heted through and bubbling
Divide the soup between four bowls.
Top with the parsley ,parmesan and garlic chips.Drizzle with oil and serve immediately with toast or bread

KUNG PAO SHRIMP WITH CASHEW






Ingredients -serving 4 person


1⁄4 cup fresh orange juice
3 tablespoons red wine vinegar
1 1⁄2 tablespoons soy sauce
1 tablespoon sugar
1 1⁄2 teaspoons cornstarch
2 tablespoons vegetable oil
8 small dried red chilies, 4 halved
1⁄2 teaspoon salt
1 small onion, cut into 1 cm  pieces
1 1⁄2 teaspoons minced fresh ginger
2 cloves garlic, minced
1⁄2red bell pepper, cut into 1 cm pieces
1⁄2green bell pepper, cut into 1 cm pieces
500 g  large shrimp, shelled and deveined
1 cup roasted cashews
1⁄2 teaspoon sesame oil

Method 

In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
In a wok or large frypan, heat the oil over high heat until smoking.
Add the chiles and salt; stir-fry until browned, 45 seconds.
Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.
Add the peppers and cook until crisp-tender, 30 seconds.
Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.
Stir in the cashews and sesame oil; serve with steem rice.

CHICKEN HOT WINGS






  Ingredients 

12  chicken wings
60 g Tabasco sauce (or your preferred bottled hot sauce)
1⁄2 cup butter
2 teaspoons barbecue sauce
cooking oil (for deep frying)

Method 

Cut wings into pieces discarding tips.
Wash and pat dry with paper towels.
Pre-heat cooking oil to 350 degrees.
Slowly add 1/2 of the wing pieces to hot oil; fry until golden brown.
In the meantime, in a large pan, melt the butter on a very low heat.
Add bottled hot sauce and BBQ sauce.
Keep sauce warm.
Add the cooked wings to the sauce.
Stir to coat.

Sunday, June 14, 2015

CHICKPEA AND FETA SALAD




A lovely light meal for those sweltering summer nights

 Ingredients 

1 small red onion ,peeled and finely sliced
1 to 2 fresh red chillies ,deseeded and finely sliced
2 handfuls ripe red or yellow tomatoes
1 lemon
Etra-virgin olive oil
Sea salt and freshly ground black pepper
2 cans chickpeas drained
1 handful fresh mint,chopped
1 handful fresh basil,finely ripped
100 g feta cheese

Method 

Mix de onions and chillies together in a bowl.Add the tomatoes,miing them in with the onion and chillies.,Scrape all of this and the juice into a bowl and dress with the juice of half a lemon and 3 tablespoons of extra -virgin olive oil.season to taste.
Heat the chickspeas in a pan ,then add 90 % of them to the bowl.
Roughly mash the remainder with a potato masher or using the back of a tablespoon Add them to the bowl and mi to combine .Allow to marinate for a while.
Mush up the remaining chickpeas and add these as well -they will give a nice creamy consistency.Allow to marinate ,until the mixture comes down to room temperature.
When you're ready to serve ,add the fresh mint and basil.Taste for seasoning and add the other half of the lemon juice ,if desired.
Crumble with feta and serve.

CHICKPEA BURGERS




A filling and very tasty veggie main

Ingredients

3 onion ,sliced
11/4 cups canned chickpeas,rinsed
1tsp ground smocked paprika
2 tsp ground comin
1 tsp ground coriander
2 sprigs rosemary ,minced
2 to 3 tbsp etra virgen olive oil divided
2 tbsp tahini
1 tbsp minced garlic
the zest of 1 limon
salt to taste
panko breadcrumbs ,as needed

To serve 

naan bread
romaine lettuce leaves
diced tomatoes
red onions,sliced
tzatziki sauce

Method 

Heat 1 tablespoon of olive oil in a frying pan set over a hight heat.Add the onions and saute for 5 ,stirring accasionnally
Add pinch of sald and reduce the heat to medium ,saute for 15 to 20 min more,or until caramelised and golden.Set aside to cool
puree the caramelised onions in a food proceesor .Add chickpeas and pulse until the chickpeas are smashed,leaving some whole for teture.
Transfer to ming bowl
Add the remaining ingredients except the panko breadcrumbs and stir until combined .Slowly mi in enough panko bread crumbs until the mixture comes together and is no longer sticky
Cover and chill refrigerator for 30 min before forming into patties
Using a lid from a jar or container ,form the mixture into patties
Heat a little olive oil in a frying pan,set over a medium heat
Sear the burgers for 3 to 5 min per side ,or until heated through
Meanwhile ,heat the naan bread through
Spread with tzatziki top with lettuce,tomatoes and red onions
Serve with mied greens

Saturday, June 13, 2015

TEMPTATION SALAD



Whoever thought a salad could taste this good .....


Ingredients 

120 g lettuce
140 g mandarin segments
150 strawberries
25 g potato crostini
100 g carmelised walnuts
250 g brie sliced into 4
60 g slices
4 tbsp  Balsamic dressing
2 tbsp olive oil

For the potato crostini

2 large potato cut ito 11/2 cm slices (choose a sweet potato that is relatively uniform in diameter )
2 tbsp oil
1 tsp smoked paprika
1 tsp salt


Method 

Begin by preparing your potato crostini .Line a baking sheet with aluminium foil spay with oil
place the potato slices on the baking sheet
Mix the oil,salt and smoked paprika in a small ramekim and brush on to slices
roasted browned  to the both side to 35 min
Place potatoes on a platter or cooling rack
Mix all the remaining salad ingredients  except the brie into a bowl.Toss to combine .Place the oil in a moderate heat
Add the potato crostini to the salad bowl top with the grilled brie and drizzle with the balsamic dressing .Serve inmediately

BALSAMIC DRESSING







Ingredients 


4 tbsp balsamic vinegar 
2 tbsp honey
2 tsp dijon mustard 
1/2 cup extra -virgin oilve oil 
coarse salt and ground pepper to taste

Method 

In a  bowl wish together vineger ,honey ,mustard and olive oil. Season with salt and pepper  to taste .

CRISPY BAKED FISH



Easy and healthier way to get crispy tasty fish. I have used mostly mild whitefish like tilapia with great results. 

Ingredients 

1 lb tilapia fillet
Milk mixture
1⁄4 cup milk
1⁄2 teaspoon vinegar
1 tablespoon brown mustard or 1 tablespoon honey mustard

Breading
1⁄2 cup cornmeal
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1⁄2 teaspoon thyme
1⁄2 teaspoon pepper
1⁄2 teaspoon cayenne pepper, adjust to your taste

Garnish
lemon wedge

Method
Mix milk, vinegar and mustard and let set for 15 minutes. This will make a mustardy, buttermilky dressing to coat the fish.
In a separate bowl mix cornmeal with all the seasonings.
Dip fish fillets in the milk mixture and then in the cornbread mixture.
Spray broiling pan with cooking spray or brush with a little olive oil.
Place fillets on prepared pan and place pan under broiler 4 inches from heat.
Broil for 4 minutes per side or until fish flakes easily with a fork.
Serve with lemon wedges if desired.

Note 

  Adjust the spices, especially salt, to your taste. 

Friday, June 12, 2015

SUMMER MIXED BEAN SALAD



High in fibre and lean protein ,this is a perfect meal post -workout

Ingredients 

200 g mixed beans
150 g palm hearts,chopped
6 tbsp avocado ,chopped
450 g chicken skewers (marinated in youghourt and mustarad and left overnight )
2 lemon wedge
4 tbsp olive oil

For the marinade 

600 ml whole- milk yoghurt
8 tbsp english whole -grain mustard
juice of 2 limon

Method 

Combine all the ingredients for the marinade.
Add de chicken and coat thoroughly .Cover and place in the refrigerator overnight.
Preheat the oven to 190 C
Brush the skewers with a little olive oil and place on a barbecue or under a hot grill for at least seven minutes .
Transfer the skewers to the oven and cook for a further four minutes.
Place the lettuce on a plate .Top with the mied beans avocado and palm hearts
Remove the skewers from the oven and place on top
Drizzle with olive oil and serve

Thursday, June 11, 2015

RED ZINGER -DETOX JUICE




This drink will stimulate and cleance the liver and gallbladder as promote skin reneval.Sounds like a good deal

Ingredients

3-4 carrots 
1 beetroot 
7- 8 cm  piece of ginger 
1/2 peeled lemon 

Method 

Use juicer to extract juices,stir well 
 Blend extracted juices with a few ice cubes for 20 seconds before serving