Chilli Beans with Rice

Ingredients: 

* 2 tbsps Olive oil
* 350 gms Basmati Rice
* 1 tbsp Plain Flour
* 1 tbsp Tomato Juice
* 1 Garlic Pod, crushed
* 1 Large Onion, chopped
* 1 tbsp Hot Chilli Powder
* 150 ml Hot Vegetable Stock
* 400 gms Chopped Tomatoes
* 400 gms Red Kidney Beans, rinsed & drained
* Salt and Freshly Grated Black Pepper
* Fresh Parsely, chopped


Method: 
1. Wash the rice several times under cold running water. Drain and cook in a pan of simmering water for 10-12 minutes, until tender. Drain and keep warm.
2. Meanwhile, heat the oil in a frying pan. Add the onion and garlic and cook for 2 minutes.
3.
4. Stir the chilli powder and flour into the onion and garlic mixture. Cook gently for 2 minutes, stirring frequently.
5. Stir in the tomato puree and chopped tomatoes. Add the kidney beans and hot vegetable stock. Cover and cook gently for 12 minutes stirring occasionally.
6. Season the chilli sauce with salt and freshly ground black pepper. Drain the rice and serve at once, with the chilli beans, sprinkled with a little chopped fresh parsley

How to make Khitcherie

Ingredients:

* 3 tbsps Ghee
* 4 Curry leaves
* 1 litre Hot Water
* 1 Cinnamon stick
* 170 gms Kishmish
* 1 tsp Cumin seeds
* 200 gms Arhar Daal
* 2 tsps grated Ginger
* 1½ tsp Garam Masala
* Salt according to taste
* 1½ tsp ground Turmeric
* 1 tsp ground Coriander
* 2 pods of Garlic, crushed
* 75 gms Cashewnuts, toasted
* 2 Green Chillies, finely chopped
* 150 gms Onions, finely chopped
* 300 gms Basmati rice, washed, drained


Method:

1. Place daal in a small bowl, cover with cold water; soak 1 hour. Drain well.
2. Heat ghee in medium pan, cook onion, garlic, chillies, ginger, spices, leaves and salt, stirring, until onion is browned lightly and mixture fragrant.
3. Add daal, rice, kishmish and water; but then immediately simmer, covered, about 15 minutes or until rice is tender.
4. Remove from heat, discard cinnamon, stir in juice, stand, covered, 5 minutes, just before serving, stir in cashewnuts.



Tip: To remove the burnt flavor from rice, place a piece of fresh bread on top of the rice and cover with a pan. The burnt taste will disappear

Sweet Butter Chicken

Preparation time: 10 minutes
Total cooking time: 35 minutes

Ingredients:
- 2 tablespoons peanut oil
- 1kg (2lb) chicken fillets, cubed
- 60 g (2 oz.) butter
- 2 teaspoons garam masala
- 2 teaspoons sweet paprika
- 2 teaspoons ground coriander
- 1 tablespoon chopped ginger
- 1/4 teaspoon chilli powder
- 1 cinnamon stick
- 6 cardamom pods, bruised
- 350 g (12 oz.) pureed tomatoes
- 1 tablespoon sugar
- 1/4 cup (60 g/2 oz.) yoghurt
- 1/2 cup (125ml/4 fl oz.) cream
- 1 tablespoon lemon juice

Directions:

1. Heat a wok until it becomes very hot, add 1 tablespoon of the oil and swirl it to coat. Stir-fry all the chicken in two small batches, for about 4 minutes for each batch, or until it they become brown. Remove them from the wok.

2. Reduce the heat and add all the butter to the wok. Add the spices and stir-fry them for about 1 minute or so, or until they become fragrant. Add all the chicken and coat in the spices.

3. Add the tomato and the sugar and the simmer, stirring, for about 15 minutes, or until all the chicken is just tender and all the sauce is thick. Add the yoghurt, the cream and the juice, and warm through for about 5 minutes. Remove the cinnamon and the cardamom pods just before serving.

Nutrition Value:

- Protein 32 g;

- Fat 27 g;

- Carbohydrate 7.5 g;

- Dietary Fibre 1 g;

- Cholesterol 122mg;

- Energy 1669kJ (397 cal)

Hot Shots Recipe

Ingredients:

Boneless chicken (cut it in square shape pieces)

Eggs (1 to 2)

Corn flour (4 tb sp)

Maida (4 tb sp)

Vinegar (2 tb sp)

Soya sauce (1 tb sp)

Chilli sauce (1 ½ tb sp)

Black pepper (1/2 tea sp)

Mustard powder (more than ½ tea sp)

White pepper (1 tea sp+1 tea sp)

Garlic cloves (4 to 5: paste or finely chopped)

Salt (1 tea sp or to taste)

Chinese salt (optional)

Chicken cubes (2)

Oil (1 tb sp + for frying)

Method:
Steam the chicken pieces with oil (1 tb sp) + Chinese salt + garlic cloves (4 to 5) + vinegar (2 tb sp) + salt (to taste) + white pepper (1 tea sp) Make mixture in bowl with eggs + chille sauce (1 ½ tb sp) + Soya sauce (1 tb sp) + white pepper (1 tea sp) + black pepper (½ tea sp) + mustard paste (more than ½ tea sp) + Maida (4 tb sp) + corn flour (4 tb sp) + chicken cubes. If this mixture becomes too thick then 2 to 3 tb spoon of milk can be added. Coat the steamed chicken pieces with this mixture, deep fry and serve.

Chocolate Food things

Latest Summer Salad Recipe

This salad has become a warm-weather favorite!  It's easily adaptable and a great way to incorporate the best your local farmer's market has to offer.  Here, we've used our favorite local radishes, cucumbers, and basil with jicama and pineapple for a winning combination.  Try it and let us know what you think!

INGREDIENTS
For the Salad:
1 bunch radishes
1 cucumber
1 medium jicama
1 cup fresh pineapple
1 bunch fresh basil, chopped into thin ribbons
Dressing:
1 avocado
1/2 shallot, roughly chopped
1/4 cup Fage 0% Greek Yogurt
1 tbs maple syrup
1 tbs apple cider vinegar
1 lime, zest and juice (reserve zest for garnish)
salt and pepper to taste
DIRECTIONS
Combine avocado, shallot, yogurt, maple syrup, vinegar, lime juice, salt and pepper in a food processor and process until creamy.  Set aside.

Quarter and thinly slice radishes and cucumber.  Peel and dice jicama and pineapple.  Combine veggies and fruit, toss with dressing, chopped basil, and lime zest.

How to make cappuccino

Ingredients
2-3 ounces brewed espresso (double shot)
1 cup milk
ground cinnamon or nutmeg, to garnish (optional)
Preparation
1. Using an espresso machine or cappuccino maker, brew 2 shots of espresso.
2. Steam 1 cup milk, generating a good amount of thick froth for crema.
3. Divide the espresso into 2 serving mugs; divide the steamed milk between the 2 as well, then top each with half of the thick foam (the ideal ratio for this would be 1/3 espresso, 1/3 milk, 1/3 crema).
4. Dust with cinnamon and/or freshly grated nutmeg, if desired; serve.

Creamy Deviled Eggs

Ingredient:

12 large hard-cooked eggs, peeled
1/4 to 1/3 cup Evaporated Lowfat 2% Milk
3 1/2 tablespoons light mayonnaise
2 teaspoons Dijon mustard
Salt



Preparation:

1. Cut eggs in half lengthwise. Remove yolks and place in medium bowl; mash well with fork or pastry blender. Add evaporated milk, mayonnaise and mustard. Stir until creamy. Season with salt.
2. Spoon or pipe into whites.

Mutton Korma and spicy meat curry.

Mutton Korma is a rich and spicy meat curry. It’s a delicious non-vegetarian dish and is popularly prepared on the occasion of Eid ul Fitr. Mutton Korma is unique in taste and is popular throughout the Muslim World. In India, Mutton Korma is equally popular among all the non-vegetarians, Muslims or not. While making Mutton Korma, it is important to use all the listed ingredients, to get the flavor right. The article brings you the right recipe of Mutton Korma. Try it on the festive day of Eid ul Fitr and enjoy with your friends and family.





Ingredients

* 1 tbsp Cumin Seeds
* 4 tbsp Coriander Seeds
* 1-2 tsp Cayenne Pepper
* 1 tsp Saffron Threads
* 3 tbsp Hot Milk
* 6 tbsp Ghee or Clarified Butter
* 2 middle-sized Onions, chopped
* 5 Black Cardamom pods/ Cinnamon sticks
* 4 Cloves
* 3 Bay leaves
* 1 Fresh Ginger, grated
* 4 Garlic Cloves (minced)
* 2 lb Boneless Lamb (cut into-1/2-inch cubes)
* 1 cup fresh Yogurt (sweet)
* 1/4 cup Cream
* 1 tbsp Rose Water (heavy)
* 1/4 cup Blanched Almond





Method

* Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove.
* Soak the saffron in hot milk.
* Heat the ghee or clarified butter in a large, shallow, heavy pan.
* Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes.
* Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown.
* Mix in the ground spices and cook, stirring constantly, for about 10 seconds, or until the spices release their fragrance.
* Dry the meat with paper towels and stir half of it into the spice mixture.
* Increase the heat to medium high and cook, stirring constantly, for a few minutes, making sure all the meat is coated with the spices.
* Stir in the remaining meat, and cook as before, scraping the bottom of the pan. If the mixture gets too dry, splash in a little water.
* Turn the heat to medium. Start adding the yogurt, 1 tbsp at a time, stirring constantly and incorporating it into the mixture before adding the next tablespoonful.
* Turn the heat to low. Cover the pan and simmer the meat for about 1 and 1/2 hours, or until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, add salt to taste.
* Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly.
* Fry the almonds in a little oil until golden brown.
* Serve the lamb hot, garnished with the almonds.

Note: Not all the spices in this dish are meant to be eaten.

plum sauce(alu bukhara ki chutney)

Ingredients:

plums - 100 gms
water - 01 ltr.
jaggery - 50 gms
black cardamoms -02 nos.
cinnamon stick 01 no, 2"
crushed black pepper 01 tspn
paprica powder - 01 tspn
salt to taste.

Method:

1. boil the water with cinnamon, cardamom, & salt

2. to this add the remaining ingredients .

3. till around 1/3 of the liquid is left.

4. pass the sauce through a muslin cloth when hot.

5. serve it at room temperature with various kebabs & tikkas as an accompaniment.

6. to make a spread of it cook it till 1/6 of liquid is left.

Acai Berry Recipes

Do you know that acai berries are not only known for its nutritional content and acai berry top products such as the juice and capsules? The versatility of the fruit in dealing with almost any kind of product needed for human consumption is also a very good candidate in making goodies and recipes to satisfy our appetite. Euterpe Oleracea also known as Acai berry contains very nutritious elements such as omega 6 and 9 fatty acids that are very nutritious to sustain one's health.
Since the discovery of acai berries years ago by the Amazon natives, the acai berries have already been used as a source of food by the villagers. They found out that by eating acai berries, it has renewed their energy and since then these fruits have already been included in their diet. The acai berries serve as their breakfast meal in the form of cereals. Since then, different kinds of food were transformed from acai berries.
The primary reason why acai berries are included in the diet of the people since the time it was discovered is because of the fruits nutritious elements that are certainly very useful for one's health. Considered as the super food, acai berries are not only used as acai berry juice and other extracts but it is also used as recipes for food such as cookies, sorbets, puddings, sauces, milkshakes and even energy drinks. People are now including acai berry in their diet because of its nutritional benefits and this has also gained an appealing taste for most people.
One of the most common recipes that involve acai berry is acai berry juice. Acai berry juice is a combination of mixtures derived from minerals, vitamins, enzymes and amino acids. With this concentration, there is a nutritious combination of good taste and healthy concentrate of acai berry juice.
Acai berry as a an additive to a variety of foods is also a good potential for an acai berry diet making one enjoy the great taste of acai berry and enjoying its nutritional benefits at the same time. Acai berries are also combined with salad dressings and can also be used as a sauce for fruit desserts. Not only these, they also make good additions to chicken and pork used as a marinade to make the meat more mouth watering.
In cocktails, these are also used as flavor in dessert drinks which is very nutritious and can even be added in water as a sugar free drink. Overall, these types of foods are sure ways of getting the most out of the nutritional benefits of acai berries. An acai berry diet will always be a good source of vitamins and minerals that work together to maintain good health always. When it comes to ensuring a healthy and nutritious diet, you can never go wrong with acai berries. They are the best fruits so far that can provide one with the elements that are needed to satisfy one's craving for good food and good health.

How to make Apple Cake

Apple Cake is a very healthy and delicious way to gobble up some dessert without much guilt. Everyone knows the nutritious value of Apples, but when you get bored eating apple slices for your snack time, try this beautiful, low-fat, low-sugar Upside Down Apple Cake. A generous serving of Caramelized apples flavored with apple cider form the base of the cake, and the actual cake topping is equally delicious and fragrant, touched with apple pie spice, non-fat buttermilk, margarine instead of butter, a bit of whole grain pastry flour, and substituting Splenda for Sugar, makes this a healthier version, without compromising at all on the taste factor.

So the next time you are browsing around for a healthy dessert recipe, give this Apple Cake a fair chance. I promise you you will be pleasantly surprised. Please note that some people have their misgivings about using Splenda - if you are one of those, just go for ripe and sweet red apples and use brown sugar, but less in quantity so you can still get a cake sweet enough for dessert. You can even use some Maple Syrup or Honey as they are sweeter than sugar, but lower in calories.

This cake is actually quite dense enough, considering the use of low-fat substitutes. I think the Caramelized apples are the gem of the recipe though. As the cake bakes, the juices separated from the apples trickle in and make it nice and moist, just the way a cake should be!

Healthy Upside Down Apple Cake

Ingredients

Caramelized Apple Topping
1/2 cup splenda
1/4 cup apple cider or juice
1 Tbsp each lemon juice and light stick butter
4 medium Cortland or Fuji apples (1 1/2 lb), peeled, cored and each cut into 8 wedges

For The Cake
1/2 stick (1/4 cup) light butter, softened (or margarine)
2/3 cup sugar
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp apple pie spice powder (or all-spice)
1/4 tsp salt
2 large eggs
1 cups all-purpose flour
1/4 cup whole grain pastry flour (or use regular wheat flour)
2/3 cup nonfat buttermilk

Method
Heat oven to 350ºF. You'll need a 9 x 2-in. round cake pan coated with nonstick spray.

Mix sugar and apple cider in a large nonstick skillet; bring to a boil over medium-high heat. Boil mixture 4 minutes or until light honey color. Add lemon juice and butter; reduce heat to medium. When butter is melted, boil mixture 1 minute, until light golden. Add apples, flat sides down; cook 8 minutes, turning apples with a fork after 4 minutes, until lightly caramelized and crisp-tender when pierced with a skewer. Remove from heat and cool in skillet for 5 minutes.

Pour the apple mixture from skillet into prepared cake pan; use a fork to arrange in concentric circles. Beat butter, sugar, baking powder, vanilla, baking soda, apple pie spice and salt with a mixer in a medium bowl 2 minutes. Beat in eggs, 1 at a time, until blended. Beat in flour and buttermilk alternately, in three additions, until batter is smooth. Pour batter over apples; spread to edge of pan. Bake 40 to 45 minutes, until a pick inserted in center comes out clean.

Cool in pan on wire rack 10 minutes. Invert onto a serving plate. Cool until cake is just warm, then serve. (This cake is also delicious at room temperature.

How to make Sour Soup

How to make Sour Soup

Ingredients: 4 Dried Chinese Mushrooms 16 ounces of Chinese Bean Curd (well drained) 1/2 cup of Bamboo Shoots (canned & drained) 4 cups of Chinese Chicken Stock 1 tsp. of Salt 1 tbsp. of Soy Sauce 1/4 tsp. of White Pepper 2 tbsp. of Rice Wine Vinegar 2 tbsp. of Corn Starch (mixed with 3 tbsp. of water) 1 Egg (beaten) 2 tsp. of Sesame Seed Oil 1 Green Onion (sliced) Method: Cover the mushrooms in a small bowl with warm water. Let them soak for 30 minutes to soften. Strain mushroom liquid and reserve. Cut the mushrooms into 1/4-inch slices; set aside. Slice bean curd and bamboo shoots into 1/4inch slices and set aside. Place the chicken stock in a large pot. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and ground pork. Bring to a boil, then lower heat and simmer soup for 3 minutes. Add the white pepper, vinegar, and bean curd. Return soup to a boil. Give the cornstarch mixture a stir, then add to soup, followed by the beaten egg, while stirring gently. Remove from heat. Add the sesame oil and sprinkle soup with green onions to serve.

Colorful Cocktail: Mixed Flavored Drink - Refreshing Recipes

A cocktail is a style of mixed drink. Originally a mixture of distilled spirits, sugar, water, and bitters, the word has gradually come to mean almost any mixed drink containing alcohol. A cocktail today usually contains one or more types of liquor and one or more mixers, such as bitters, fruit juice, fruit, soda, ice, sugar, honey, milk, cream, or herbs.

Strawberry a Healthy Fruit

Strawberries are among the most versatile of fresh fruits. Unfortunately, they are quite perishable as well. So purchase fresh strawberries only a few days before they are to be eaten.

While one study suggests that high doses of supplemental vitamin C makes osteoarthritis, a type of degenerative arthritis that occurs with aging, worse in laboratory animals, another indicates that vitamin C-rich foods, such as strawberries, provide humans with protection


Vitamins And Minerals

* Vitamin C - 136%
* Vitamin B2 - 5%
* Vitamin B5 - 4%
* Vitamin B6 - 4%
* Vitamin K - 3%
* Copper - 2%
* Manganese - 20%
* Dietary fiber - 13%
* Iodine - 8%
* Potassium - 6%
* Folate - 5%



Strawberries are very good in potassium and magnesium content, both of which are very effective in lowering high blood pressure caused by sodium.

* Folate is known to protect from birth-defects. Vitamin-C effectively prevents from infections and cold. The phytonutrients also have anti inflammatory properties. Wait! I forgot to tell you about the best benefit. The strawberry preserve tastes just awesome.



Like many other berries, strawberries contain high amounts of antioxidants, in particular anthocyanins type 2 and ellagitannins. These pigments are responsible for strawberries' red color, as well as their powerful oxygen quenching capabilities.