Chinese Garlic Chicken

Chinese Garlic Chicken


4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice

Sauce:
1 teaspoon crushed chili paste or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce


Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS corn starch and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.

Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.

Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stir-fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, re-stir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil.

Serve over rice.

Bhuna Gosht

Bhuna Huwa Gosht

Ingredients :

1 kilo mutton
Salt according to taste
1/4 tsp haldi powder
1 tsp chilli powder
1 tbs dhunia powder
1 medium onion chopped
3-4 tbs oil
1 tsp ginger paste
1/2 tsp garlic paste
1 tomato chopped
6-8 whole black pepper
3-4 cloves
2 bari illaichi
1/4 tsp zeera


Method :

Fry onion in oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato becomes soft and the water dries. Then add the meat and again let the water dry. Add 3-4 glasses of water, cover and leave for 15 minutes.When meat is almost done add any of the following vegetables:Palak,tomato,Cauliflower,Turnip(Shaljam), Beetroot(Chukundar).Garnish with fresh dhunia leaves andchopped green chillies.

Kheema Paratha

Kheema Paratha

Ingredients
500g wheat flour
200g mutton kheema
1 tsp coriander powder
2g garam masala
50g onions, chopped
1/2 tsp chili powder
a pinch of turmeri
75g oil
1 egg
1 bunch of cilantro
1/2 tsp ginger-garlic paste
salt to taste
kheema paratha

Method
Boil the kheema in salted water until it is tender.
Heat oil in a pan, add onions and fry until brown. Also add ginger-garlic paste, turmeric,
chili powder, coriander powder, garam masala, boiled kheema and fry for 5 minutes
Add chopped coriander leaves and remove from heat. Keep aside.
Mix wheat flour with salt, water and knead to smooth dough. Keep aside for 10 minutes.
Then make small balls from the dough, roll into thin triangle shaped chapathis.
In the middle, place kheema curry and spread till end. Place another chapathi over this
and close the edges by pasting using beaten egg.
Fry these parathas over flat pan on both sides until golden brown using oil

Chawal Ki Roti

Chawal Ki Roti

Ingredients
1 1/2 cups rice flour (chawal ka atta)
4 tbsp cooked rice
2 tsps garlic, grated
2 tsps green chilies, chopped
2 tsps ginger, grated
3 tbsp curd (yogurt)
2 tbsp oil
salt to taste
oil for cooking

Method
Combine all the ingredients and knead into a firm dough using enough water. Divide the
dough into 6 equal portions.
Roll out each portion into a circle of 150 mm. (6") diameter and 6 mm. (¼") Thickness.
Heat a tava (griddle) and cook each roti on both sides with a little bit of oil until brown.
Press down with a spoon on the thicker edges to ensure the roti also gets cooked through
on the inside.
Repeat with the remaining dough to make 5 more rotis. Serve hot with any gravy or curry.

Saboodana Kichidi

Saboodana Kichidi

Ingredients
250 gms saboodana
1 cup grated coconut
5 green chilies
50 gms ground nuts
salt to taste
4 tbsp oil
2 tsp sugar
2 tsp jeera

Method
Soak saboodana in water for 30 min or till they are soft. Fry (without oil) ground nuts.
Make powder of fried ground nuts. Grind coconut and green chilies.
Mix all the ingredients except jeera and oil. Split jeera in a pan with oil.
Put the above mixture and fry well. Serve with yogurt (recommended), coconut chutney

Egg & Bread Masala

Egg & Bread Masala

Ingredients
8 bread slices, made into small pieces
3 eggs
2 green chillies
1 onion, cut into very small pieces
1 tomato, cut into very small pieces
1/2 tsp chili powder
2 tsp oil

Method
Heat oil in pan, fry the onions and green chilies.
Add bread pieces and fry well. Also add to it the beaten egg and scramble it.
Now add the chili powder, salt and tomatoes and fry till all mix well.

Paalak Mushrooms

Paalak Mushrooms

100 gm mushrooms small in size
2 tsp lemon juice, 1 tsp salt
PRESSURE COOK TOGETHER
½ kg paalak (spinach), ¾ cup water
1 piece ginger chopped, 3-4 flakes garlic- chopped, 1 green chilli chopped.
TOMATO PASTE
2 tomatoes, ½ piece ginger, 1 green chilli, 3-4 flakes garlic


OTHER INGREDIENTS

2 tbsp Leonardo® Olive Pomace Oil, 3 onions ground to a paste
¼ tsp black pepper, salt to taste, ½ tsp garam masala.
Seeds of 1 moti illaichi (brown cardamom) crushed roughly
Seeds of 1 chhoti ilaichi (green cardamom ) crushed roughly.

Chop paalak leaves, discarding the stalks. Wash in plenty of water. Pressure cook paalak with all the ingredients to give one whistle. Keep on low flame for 5-7 minutes. Cool and blend in a mixer.

Slice tip of the mushroom stalk and wash to remove dirt. Boil 2 cups water with 1 tsp salt & lemon juice. Soak mushrooms in it for 5 minutes.


Heat 1 tbsp Oil. Add the drained mushrooms and stir fry for 4-5 minutes till the mushrooms loose their raw look and turn soft. Keep aside.

Grind tomatoes, ginger, green chilli and garlic to a paste.

Grind onions separately to a paste.

Heat 2 tbsp Oil. Add onion paste & cook till golden brown.

Add tomato paste. Cook till dry and oil separates.

Add black pepper, moti illaichi (brown cardamom), chhoti illaichi (green cardamom), salt to taste and ½ tbsp garam masala. Saut for ½ minute.

Add spinach and cook for 4-5 minutes on low flame.

Add mushrooms. Cook for 2 minutes. Transfer to a serving dish.

Heat 1 tsp of Oil. Remove the pan from heat. Add ¼ tsp red chilli powder and pour the hot oil on the hot paalak. Server hot.

Chana Dal Pancakes

Chana Dal Pancakes

Time: 15-30 mins

Ingredients:
½ cup - chana dal (split bengal gram), soaked and drained
½ cup - fenugreek (methi) leaves, chopped
½ cup - spinach (palak), chopped
½ cup - carrots, grated
4 to 6 - curry leaves, chopped
1 tbsp - low fat curds
1 sachet - fruit salt
1 tsp - grated ginger
1 or 2 - green chillies, chopped
salt to taste

Other Ingredients:
1 tsp - oil for cooking

Method:

1. Grind the soaked chana dal into a coarse paste adding a little water if required.
2. Add the fenugreek leaves, spinach, carrot, curry leaves, ginger, green chillies and salt and mix well.
3. Just before serving, add the curds and fruit salt and mix well.
4. Divide the batter into 4 equal portions, spread one portion of the batter on a non-stick pan and make a pancake of approx. 125 mm. (5") diameter
5. Cook on a slow flame till both sides are golden brown, drizzling a little oil if required.
6. Repeat with the remaining batter to make 3 more pancakes.
7. Serve hot.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes: 4 pancakes

Note:

* It is an Health Recipe for Diabetics.
* It has been recently discovered that chana dal is a very beneficial pulse for diabetics as it helps in the utilization of sugar effectively causing a slow rise in blood sugar levels because of its low glycemic index.
* This recipe makes use of soaked chana dal mixed with vitamin rich vegetables and protein rich curds to enhance its taste.
* Grated ginger and green chillies add the much-needed spice to the pancakes.
* Cook these pancakes over a slow flame as the chana dal is coarsely ground and will take a while to cook well.

Thai Vegetable and Fruit Salad

Thai Vegetable and Fruit Salad

Take fresh fruits and fegetable to Prepare a healthy and mouth watering Thai vegetable and fruit salad.

Thai style of cooking is well known for its wide variety of flavors, colors and texture. This Thai Salad blends in all the essential flavors like Salty, Sweet, Sour, Bitter and Hot, all at the same time.



In this salad, we use a special ingredient called Sui Choy. Sui Choy belongs to the cabbage family.What’s special about Sui Choy or Napa Cabbage is that it’s more delicate and a lot crispier than the normal green cabbage, which gives the salad a crispy and crunchy taste. Since this Salad tastes best when served immediately, hence the dressing needs to be kept separately and added just before serving.

Ingredients
Oak Leaf Lettuce : 1 head
Spinach Leaves (curly) : 1 pound
Thinly sliced Sui Choy : 1 small head
Sugar Snap Peas (trim the stem ends) : 1 pound
Peeled & sectioned Grapefruit : 2
Peeled & sliced Pears : 2
Unsalted Cashews : 8
Golden raisins : 8
Sesame Seeds (black) : 3 teaspoons
Sesame Seeds (white) : 3 teaspoons
Ground Cumin : ½ teaspoon
Freshly squeezed Orange Juice : 1 tablespoon
Sugar : 1 ½ tablespoons
Seeded & minced Chile Pepper : ½ small
Salt & freshly ground pepper : to taste
Fresh Cilantro, finely chopped : 1 teaspoon
Fresh Cilantro, whole leaves : a few
Dressing for the Salad : 1½ cup
Groundnut oil : 5 tablespoons
Green Beans (trim the stem ends and slice diagonally) : 1 pound
Celery (trim the leaves and slice diagonally, about ¼ inch thick) : 1 pound
Scallions, trimmed & cut lengthwise in half : 12
Soy Sauce : 1 tablespoon
Rice Wine Vinegar (unseasoned) : ¾ cup


* Directions for making the dressing (Makes 1½ cup of dressing)

Take a medium bowl. Mix all the above ingredients except salt and pepper. Once all the ingredients blend well, season with salt and pepper as per taste.

* Directions for making the Salad

Wash and dry the Lettuce and Spinach leaves, stems need to be discarded and kept in separate bowls. Keep the thinly sliced Sui Choy in a separate bowl. Cover and refrigerate until required.

Now take the Sugar Snap Peas and the Green Beans and blanch them in boiling hot water for close to a minute and drain. Place them in a bowl containing cold water, drain once again and keep it aside.

Remove the refrigerated Lettuce, Spinach and Sui Choy.

Take a large serving plate & place the Spinach in the centre. Place the Lettuce Leaves around the Spinach Leaves. Now place the chilled Sui Choy, blanched and cooled Peas and Beans, Celery, Scallions, Pears and Grapefruit on the Lettuce and Spinach in sections.

Sprinkle the Sesame Seeds, Raisins, Cashews and Cilantro. Finally pour the Thai Salad dressing over the arranged salad and garnish with fresh whole Cilantro Leaves.

Article Source : ayushveda.com
http://www.ayushveda.com/dietfitness/recipe-thai-vegetable-and-fruit-salad/

Sarson ka Saag (Vegetarian)

Sarson ka Saag (Vegetarian)

Ingredients:

* 150 gm Ghee
* 250 gm Bathu
* 300 gm Spinach
* 30 gm Green Chilli
* 100 gm Maize flour
* 100 gm White Butter
* 50 gm Garlic, chopped
* 50 gm Ginger, chopped
* 1.5 kg fresh Sarson (Mustard green)


Method:

1. Chop the sarson, bathua, spinach finely and wash it with cold water thoroughly.
2. Take a pressure cooker and put the finely chopped sarson, bathua, spinach and add 400 gm water, salt, whole green chilli and cook it for 30 minutes.
3. Add maize flour slowly and mix it with the help of a wooden spoon.
4. Take the saucepan and cook it well for about 15 minutes and temper it with desi ghee, ginger garlic paste and finish with white butter on top.



Tip: Add a pinch of

Malai Kofta (Vegetarian)

Malai Kofta (Vegetarian)

Ingredients:

* 4 tbs Oil
* 4 Onions
* ½ tsp Salt
* ½ tsp Sugar
* Oil for frying
* ½ tbsp Besan
* 500 gm Paneer
* ½ tsp Turmeric
* 3/4 cup Cream
* 1 tbsp Khuskhus
* Coriander leaves
* 1 cup Tomato sauce
* 8 pieces Cashewnuts
* ½ tsp Garam Masala
* Pinch of Baking powder
* 2 tsp Garlic-Ginger paste


Method:

1. Take paneer, baking powder and besan in a bowl and beat them until soften.
2. Make small balls and deep fry at high flame, and keep aside.
3. Heat 4 tbsp oil in a pan and put chopped onion and fry until golden brown.
4. Add ginger-garlic paste to the above and mix.
5. Grind cashewnuts & khas-khas and mix it to the above. Add tomato sauce and cook for 5 minutes. Add turmeric powder, salt, sugar and 3/4 cup of water. Cook for 10 minutes.
6. Leave 2 tbsp cream aside and add rest to the above gravy.
7. Add garam masala and mix well. Pour gravy in serving pan.
8. Add fried paneer balls to the gravy and garnish with rest of the cream and coriander leaves.

Paneer Chandni (Vegetarian)

Paneer Chandni (Vegetarian)

Ingredients:

* 500 gms Cottage Cheese, 1½ inch pieces


For the Paste
* 3 Cloves
* 5 Cardamoms
* 50 gms Ginger
* 150 gms Ghee
* 200 gms Khoya
* 5 Green Chillies
* 100 gms Cashewnuts
* 200 ml Milk or Cream
* 100 gms Onions, finely chopped
* White Pepper to taste
* Salt to taste


For the Garnish
* 2 tsp Almonds, flaked
* 1 tsp Coriander leaves, chopped
* 4 Saffron threads, dissolved in water


Method:

1. Make paste of cashewnuts, ginger, green chillies, reduced milk and a few cardamoms.
2. Heat ghee in a pan, add cloves, the rest of the cardamoms and chopped onions, and saute. Make sure that it does not brown otherwise it will change the colour of the gravy.
3. Add the paste and cook for some time, stirring constantly so that it does not stick to the bottom.
4. Add salt and pepper to adjust the seasoning and then add cottage cheese batons and cook for some time.
5. Finish with cream or milk to adjust the consistency.
6. Remove to a bowl, garnish with chopped coriander, saffron drops, and almond flakes and serve.

Aloo Kachori (Appetizers - Vegetarian)

Aloo Kachori (Appetizers - Vegetarian)

Ingredients:

For the stuffing
* 2 tbsp Oil
* Salt To taste
* 1" peice Ginger
* 3-4 pods Garlic
* 3-4 Green Chillies
* 1 tsp Cumin seeds
* 1 tsp Garam Masala
* 2 tsp Mango powder
* ½ kg Potatoes, boiled and mashed


For the Kachori
* 6 tbsp Oil
* ½ tsp Salt
* ½ kg Maida
* Oil For deep-frying


Method:

1. Grind the ginger, garlic, green chillies, cumin seeds and garam masala.
2. Heat oil in frying pan.
3. Add ground masala.
4. Add the mashed potatoes and stir-fry it well. Keep aside.
5. Make a soft dough with maida, salt and 6 tbsp of oil. Make small balls.
6. Flatten each ball, put the stuffing.
7. Roll them lightly, slightly thicker than puris with oil.
8. Deep fry the kachoris.



Tip: To allow free flow of sauce from a sauce bottle to a pourer,insert a drinking straw half way, into the bottle and hold it therelightly with one hand while pouring with the other.

Mashed Potatoes (Appetizers - Vegetarian)

Mashed Potatoes (Appetizers - Vegetarian)

Ingredients:

* ¼ stick Butter
* 2/3 cup Buttermilk
* 1 tbsp Garlic paste
* 750 gm Potatoes, unpeeled
* Salt and Black Pepper to taste


Method:

1. The potatoes should be scrubbed, cut in pieces, and brought to a boil.
2. Reduce heat to medium and cook until tender, for about 20 minutes.
3. In a separate pan saute'' garlic.
4. Add potatoes, buttermilk and thoroughly mash. Don''t use a blender unless you want the potatoes to be creamy.



Tip: Heat the utencil first, then add oil. This way oil spreads well. You will use less oil this way.

Tandoori Bharwan Mushroom (Appetizers - Vegetarian)

Tandoori Bharwan Mushroom (Appetizers - Vegetarian)
Ingredients:

* ¼ cup Curd
* 100 gm Spinach
* ½ kg Mushroom
* 1 tbsp Chill powder
* 1 tbsp Kasoori Methi
* 1 tbsp Cumin powder
* Salt according to taste
* 2 tbsps Garam Masala
* 1 tbsp Aniseed powder
* 100 gm Coriander leaves
* 1 tbsp Cardamon powder
* 1 tbsp Ginger-Garlic paste


Method:

1. Boil the mushrooms, cut the stem and make the mushroom hollow from inside.
2. Take the saucepan put some mustard oil and add finely chopped spinach and add salt.
3. Suff this spinach in the mushroom, take two stuffed mushroomsand join them with the help of a toothpick on both side and rest it for30 minutes
4. Mix the curd with the rest of the ingredients and mushrooms, mix it well
5. Insert mushrooms in a thin skewer and cooked in clay oven for 4 to 8 minutes.
6. Cut the mushrooms into two pieces and garnished with chopped coriander and topped with chat masala and lemon juice.



Tip: Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.

Paneer ke Pakore (Appetizers - Vegetarian)

Paneer ke Pakore (Appetizers - Vegetarian)
Ingredients:

* Salt to taste
* 1 cup Besan
* Vegetable oil
* ½ cup Chutney
* 200 gms Paneer
* tsp Garam Masala
* tsp Red Chilli powder
* ½ tsp roasted Cumin powder
* 2 tbsp Coriander leaves, chopped


Method:

1. Mix gram flour, red chilli powder, roasted cumin powder, garam masala, chopped coriander leaves and salt.
2. Add little water and beat the mixture to form a thick and smooth batter.
3. Cut paneer into medium size thick square shape pieces. Remove asmall portion of paneer from the centre top and fill it with chutney.
4. Heat oil in a deep frying pan.
5. Dip the paneer pieces carefully (so that green chutney dosen`tcome out) into the batter and deep fry on medium heat until goldenbrown.
6. Serve hot with any chutney.



Tip: Always make sure that the potatoes are boiled well in advanceand cooled before you use them. It would be better if they can berefrigerated for a short time. This helps the starch in the potatoes tosettle down and the tikkis will not be gooey.

Bread Rolls (Appetizers - Vegetarian)

Bread Rolls (Appetizers - Vegetarian)
Ingredients:

* 1 cup mashed Potatoes
* ¼ cup chopped Onion
* 6 Big Bread slices
* Salt to taste
* 1 tsp Kasoori Methi
* ¼ tsp Garam Masala
* ¼ tsp Mango powder
* 1 Green Chilli, chopped
* ¼ tsp Turmeric powder
* ¼ tsp Red Chilli powder
* Vegetable oil as required


Method:

1. Mix mashed potatoes, chopped onion, green chilli, red chillipowder, turmeric powder, garam masala, mango powder, fenugreek leavesand salt. Knead to make a smooth dough.
2. Divide this mixture into 6 equal parts.
3. Soak bread slice in water and then squeeze out the water by pressing the bread slice (flat) between the palms.
4. Take one part of the potato mixture and put it in the centre ofthe bread slice and seal all its edges. Gently roll it between yourpalms to give it an elongated shape. Ensure that the potato mixture iscompletely covered with the bread slice.
5. Similarly make all the six bread rolls.
6. Heat oil in a deep frying pan on high. Reduce the heat.
7. Deep fry the bread rolls until golden brown.
Serve hot with chutney or chilli sauce.



Tip: To allow free flow of sauce from a sauce bottle to a pourer,insert a drinking straw half way, into the bottle and hold it therelightly with one hand while pouring with the other.

Grilled Egg Sandwich (Appetizers-Egg)

Grilled Egg Sandwich (Appetizers-Egg)

Ingredients:

4 boiled Eggs
100 gms Butter
50 ml Mayonnaise
20 gms fried Onion
3 Green Chilli, chopped
8 slices Sandwich bread
1 Spring Onion, chopped
50 gms Tomato, chopped
50 gms Capsicum, chopped
Salt and Black Pepper to taste
Coriander leaves, chopped fine

Method:
Mix egg and all the chopped vegetables with mayonnaise, fried onion, coriander leaves and seasoning.
Butter the bread slices on both sides.
Put the filling on four slices and cover with the remaining four.
Grill on high till golden.


Tip: Add a tsp full of vinegar in water while boiling eggs. Even if they crack content will not come out.

Egg Pakora (Appetizers-Egg)

Egg Pakora (Appetizers-Egg)

Ingredients:

7 Eggs
Salt to taste
½ tsp Ginger
½ tsp Ajwain
3/4 Cup Besan
1 tsp Cornflour
½ Cup Cooking Oil
½ tsp Red Chilli Powder
2 Green Chilli, chopped
Coriander leaves, choppped

Method:
Hard boil six eggs and cut each egg in the middle length wise.
Whisk one egg and prepare the batter by mixing besan with the eggwhisked, green chilli, red chilli powder, ginger paste, ajwain, saltand chopped coriander leaves adding about half cup water.
Mix in the corn flour to the batter. Adjust water so that the batter is of coating consistency.
Heat oil and dip the egg halves in the batter and fry in medium heat to light brown.


Tip: To allow free flow of sauce from a sauce bottle to a pourer,insert a drinking straw half way, into the bottle and hold it therelightly with one hand while pouring with the other.

Kale Chane Ke Kebab

Kale Chane Ke Kebab

Ingredients
500 gm dry horse gram or black-brown channa
100 gm sprouted horse gram or black-brown channa
200 gm paneer
3 tbsp green coriander, chopped
2 tbsp green chilly, chopped
1 tbsp ginger, chopped
2 tbsp onion, chopped
2 tbsp chopped green spring onions
1 tsp melted butter
1 tsp lemon juice
1 cup boiled mashed potatoes
1 tbsp black pepper, coarsely crushed



MethodClean, wash and soakblack gram overnight. Boil and cook black gram. Drain water and let itcool. In a bowl mash boiled gram and cottage cheese with the help ofyour palm. Mix in the other ingredients.
Divide it all in 18 equal portions. Flatten the balls. Heat a tawa, drizzle with oil, and shallow fry till crisp.
Alternately skewer and grill in a tandoor till done. Keep drizzling with butter to retain softness.