Non Vegetarian

Grilled cottage cheese

Ingredients:

250gm of paneer (Cottage cheese)

20ml oil
salt and white pepper to taste
1 tbsp chilli powder

For stuffing:

100g spinach
30g mushrooms
1 tbsp fried garlic
salt to taste
white pepper to taste

Method

Marinate the paneer, (cottage cheese) stuff it with spinach and mushroom mixture, Put on the grill for 2 minutes and serve with hot tomato sauce





Grilled Pork chop

Ingredients:

250gm port (2 chops)
1 tbsp fresh pineapple juice
1/2 tsp mustard
10 ml oil
salt and pepper to taste

Method:

Soak the pork chops in fresh pineapple juice till they become tender.
Marinate with the above ingredients, and grill on the grill er and serve with baby corn, broccoli, jaket potato and bar- be - cue sauce.






Grilled Jumbo Prawn

Ingredients:

4 Jumbo prawns
1 Lemon
salt and pepper to taste
15 ml oil
1/4 tsp mustard powder

Method:

Cut the prawns from the back side and do not remove the shell, and devein them.
Wash thoroughly and wipe the water with a clean duster.
Prepare a marinade of the above ingredients and allow the prawns to marinate for 1/2 an hour.
Grill the prawns on the griller till they are cooked.
Serve with baby corn. broccoli and jaket potato and caper butter.







Cheesy envelopes.

For the envelopes:
200g flour: 1tsp, baking powder, a pinch of salt; water as required; 1tsp butter.

For the filling:
1 cup chicken,
boiled and shredded,
1/2 cup chopped capsicum
1/2cup finely chopped spring onion;
1 tsp soya sauce, 50g cheese,
1/4 tsp mono sodium glutamate;
salt and pepper to taste;
1/2 cup canned pineapple;
oil.


For the cheese sauce;
15 g butter,
15g flour,
75ml warm milk;
75ml warm chicken stock,
50g cheese,
salt and pepper to taste.

To prepare the dough;
sieve flour with baking powder and salt.
Add butter and enough water to bind to a smooth dough.
Knead well cover with a damp cloth and keep it aside.

To prepare the filling
Heat a little oil and saute the chicken, capsicum and spring onion for five minutes. Add soya sauce, cheese mono sodium glutamate, salt and pepper. Mix well. Remove from heat, add the pineapple cubes roll out the dough into a rectangle on a floured surface. Cut it into 10cm squares. Put a spoonful of the filling in one corner of a square. Fold it into an envelope. Seal the edges with a little water, similarly prepare the remaining squares . Arrange the envelopes in a greased baking tray and bake in a moderately hot oven till light brown./

To prepare the cheese sauce:
Heat butter in a pan and add flour.
Add warm milk and warm chicken stock and stir continuously till the sauce is smooth.
Add grated cheese and seasoning. Serve the envelopes with cheese sauce and chilli sauce.








Baked jumbo

Ingredients:
25g butter;
1and half tbsp flour
1and half cup milk
salt and pepper to taste,
2cups grated cheese.
6medium sized capsicum
3 tbsp oil
1/2tsp gar am masala,
1/2cup pineapple,
chopped fine ,
1cup finely chopped spring onion,
500g shredded chicken.
1tbsp ginger julienne,
1 tbsp finely chopped green chillies,
4tbsp cashew nut paste,
2 tbsp butter.

Method:
Heat the b utter in pan. Add flour and saute till it bubbles. Remove from heat and stir in the milk gradually. Add salt and pepper to taste. Stir the mixture over allow heat and allow to thicken. Add 1 and half cups grated cheese and mix well and keep aside. Slice three capsicums into 1/2cm thick rings and the remaining three. Heat the oil in a pan season with garam masala powder, Add the pineapple spring onion, capsicum, chicken, ginger, green chillies and salt to taste. Stir fry for about five minutes on a low heat. Add cashew nut paste and stir fry for another four minutes. Lightly grease an oval shaped dish. Spread half the chicken mixture and top with half of the cheese sauce and few capsicum rings. Repeat the layers, finishing with a capsicum layer. Pour the remaining cheese sauce. Sprinkle the remaining grated cheese over. Bake at 180degree centigrade till well browned. Serve hot.

Honey in food

More than just a delicious combination honey in food mixed in anyway provide us a strong health naturally.

Green salad in a spicy honey sauce:

Take broken lettuce leaves, chopped celery, diced capsicum and cucumber with dressing and toss well. for the dressing mix 2 tbsp of pure honey, 1 tbsp of vinegar, a dash of lemon and a pinch of red chilli powder dry mustard and soya sauce

Carrot Halwa:

grate 750gm carrots finely. Put into a saucepan and pour 8 cups of milk. Add 3tbsp milk powder and 5 cm cinnamon stick. Bring to the boil and cook, stirring frequently. Add 1/2 cup drained raisins and 1/2 tbsp saffron mixed with 1 tbsp boiling water and continue to cook, stirring continually.
Add 3tbsp ghee and 1 cup of natural pure honey and cook again, stirring until thick. Stir in blanched almonds, 1 and half tbsp rose water and cardamom extract. Spoon into a lightly buttered dish and smooth the top. Decorate with silver leaf, if available. Leave to cool before serving, or serve hot.

Choco honey cake:

Mix 1/2 cup butter,
3 eggs,
1/2 cup honey,
1and quarter cup self raising flour,
1 and half tbsp cocoa with 2 tbsp milk.

Beat until light and fluffy as how you do it for baking cakes. Now bake it decorate with white icing, chocolate shavings and gems.


If you add natural honey which is a rich source of carbohydrates, will not only make your milk delicious but also make it into an instant energy packed health drink.

Honey

Honey is a clear viscous fluid collected by honeybees from the nectar of flowers. The bees gather nectar, fortify it with enzymes and store it in honeycombs. It is an invaluable source of natural carbohydrates,trace minerals, vitamins, enzymes and amino acids. It also contains excellent antibiotic properties. Its potential as a food ingredient is considerable.

Natural variations in honey:

As honey is a completely natural product, it is subject to variation from flower to flower and season to season. In fact the flowers from which the nectar is taken determine its color and flavor. To fill a 500g jar the bees have to make 2million trips to over 10 million flowers.

Crystallization:

Crystallization is a natural process for all kinds of honey. It is not an indication of deterioration. On the contrary, it is the best proof of its purity. Warming the honey container in hot water, or leaving it out in the sun easily reverses the process. As refrigeration accelerates crystallization, honey is best stored at room temperature. It will keep indefinitely in a sealed jar. Honey darkens with age and the flavor becomes stronger. In Europe crystallized honey is preferred because of its smooth texture.

Getting spoiled during storage?

As refrigeration accelerates crystallization honey is best stored at room temperature. It will keep indefinitely in a sealed jar.

It doesn't contain fat or cholesterol. Honey is composed primarily of carbohydrates.

Honey is the only natural product that provides instant energy and does not need to be digested. 1 tsp of honey provides about 20 K cal of energy.

And it can be substituted for sugar.It is normally used as a natural sweetener.

Adding honey to neem water and taken regularly will not only make it delicious, but it also known to cleanse the system, improve your complexion and tone up over all health.

Fast food at home

Gone are the days when you had to rush to restaurants to savour your favourite food. Now you can afford to be a bit fanciful and busy yourself cooking foods that are out of the ordinary, right in your kitchen. Here is a selection of your favourite indulgences - Chinese grub, desserts, mock tails et al.


Schezwan style vegetables on crispy rice noodles.

Ingredients:
500gm mixed vegetables
(you can add cauliflower, mushrooms, carrot, baby corn, beans, beetroot, and capsicum etc)

For the batter:
4tbsp plain flour
2tbsp cornflour
1/2tbsp oil
a little water to make a thick batter
salt to taste
75gm rice noodles

For the sauce:
1and half tsp garlic (chopped)
1and a half tsp ginger(chopped)
1/2tsp green chillies(chopped)
2tbsp spring onions(chopped)
2tbsp oil
10red chillies (ground coarsely)
1/2tsp celery(chopped)
4tsp vinegar
1and a half tsp sugar
a pinch of ajinomoto
salt to taste
1tbsp cornflour (mixed with 2 tbsp water)
oil for deep frying.

Method:
Dice the carrots, and beetroot capsicums and string and chop the beans diagonally. Dice baby corn also. Make a thick batter with flour, cornflour, oil salt and keep aside for 10 minutes.

Dip the vegetables in the batter and deep fry over a high flame till crisp. Keep aside.

In the same oil deep fry the rice noodles they should puff up immediately. Remove from the pan and drain on a paper towel. Now make the sauce.

Heat 2 tbsp oil in a wok, add garlic, Ginger green chillies and stir fry for a few seconds. Add the onions celery and fry again on high flame for a few seconds. Add the ground chillies, sugar, vinegar and season with salt. Add one cup of water.

When it starts boiling, thicken with cornflour, stirring continuously. Add ajinomoto and fried vegetables, remove from the fire.

Arrange the rice noodles on a warmed serving dish and pour the vegetables mixture on them. Serve immediately.




Stir fried almond chicken.

Ingredients:

4breasts of chicken (diced)
2tbsp cornflour
3tbsp soy sauce
5tbsp oil
2 garlic cloves(chopped finely)
2 green peppers (cored, deseeded and sliced)
2 red peppers ( cored, deseeded and sliced)
3tbsp almonds (blanched)
salt and freshly ground pepper
1tbsp spring onions (chopped)

Method:

Put chicken in a bowl and toss in the cornflour and 2tbsp of the soy sauce and 2 tbsp oil.

Heat the remaining oil in a pan, add garlic, both the peppers and almonds and fry for 3 - 4 minutes. Remove from the oil and keep warm.

Stir fry the chicken in the oil left after frying the peppers for 4 - 5 minutes. Return the peppers and almonds to the pan, stir in the remaining soy sauce. Season with salt and pepper, add the spring onions and remove from fire.

Serve hot with noodles.






Chilly mushrooms Singapore style.

Ingredients:

400gram mushrooms ( washed and wiped)
1/2cup oil
2tsp fresh ginger (chopped)
3 garlic cloves
4 red chillies ( deseeded and chopped)
1/2cup tomato sauce
1/2cup chilly sauce (hot and sweet)
1tsp sugar
1 tbsp soy sauce
salt to taste

for garnishing:
spring onions finely chopped

Method:

Heat oil in a pan. Then add ginger garlic, chillies and fry for a few seconds. Add mushrooms and saute over high flame for 2 minutes. Add the rest of the ingredients and cook over high flame for another minute. Garnish with spring onions.

Serve hot over a bed of steamed rice.








Emerald fried rice.

Ingredients:

150gm cabbage (shredded)
2 capsicums (cored, deseeded and sliced)
1 cup spinach (shredded)
1 cup peas (blanched)
3 eggs (lightly beaten)
2 spring onions finely chopped
450grm of rice cooked
a pinch of ajinomoto
75gm ham finely shredded (optional)
salt to taste


For garnishing:
coriander leaves (fresh)

Method:

Heat 1 tbsp oil in frying pan and pour in the beaten egg, seasoned with a little salt. Allow to spread thinly over the bottom of the pan. When it becomes golden brown on the underside, turn over and cook the other side gently. Remove the omelet and cut into fine shreds.

Heat another tbsp of oil in the frying pan and add the capsicum and cabbage and stir fry for 1 minute, add peas and spinach and remove from the pan. Heat the remaining oil until it is smoking. Add the spring onion, then the rice and toss well till the rice is hot. Add the ajinomoto, cabbage mixture, omelette's shreds, ham and salt. Toss all together.

Serve hot.









Prawn capsicum sizzler

Ingredients:

200gm prawns (shelled and divined and cleaned )
1 egg white
1tbsp cornflour
and a pinch of ajinomoto
salt and pepper

For sauce:

1tbsp oil
2capsicum (deseeded and diced)
1tbsp ginger(chopped)
5tbsp chicken stock
1tbsp soy sauce
1tbsp chilly sauce or Tabasco
1tbsp corn flour
2tbsp water
oil for deep frying

Method:

In a bowl, mix he prawns, salt, pepper egg white, cornflour, ajinomoto and turn till prawns are coated. Heat oil in wok and deep fry prawns. Drain on a paper towel.

In another pan, heat 1tbsp oil and add the diced capsicum and ginger and stir fry for one minute. Add the chicken stock, soy sauce. Tabasco and bring a boil blend the cornflour with the water and stir into the wok to thicken the sauce. Add the prawns to the wok and heat for 20 seconds stirring throughout. Pour the mixture into a bowl.

Heat an iron sizzler dish until almost red hot. Pour the prawn and capsicum mixture on a wooden dish. It will sizzle for a few minutes.

Serve immediately.








Sesame Mushroom Toasts

Ingredients:

150gm mushrooms ( washed wiped and chopped finely )
1 tbsp oil
1 tbsp spring onion (chopped finely)
1 egg white (lightly beaten)
a pinch of freshly ground pepper
a pinch of ajinomoto
salt to taste
3 tsp cornflour
3 slices of thin bread(crusts removed)
75gm sesame seeds
oil to deep fry

Method:

Heat one tbsp oil in a pan, add the spring onion and stir fry over high flame for 30 seconds. Add the mushrooms and stir fry for 2 minutes or till they become dry. Cool and add the egg white, salt, Pepper, ajinomoto and cornflour.

Spread the mixture on the bread slices. Places and then press on the bread slices, mushroom side down, until they are thickly coated with the seeds.

Heat oil for frying. Carefully put the mushroom toasts in, spread side down and deep fry till they are golden. Lift out and drain and cut into fingers and serve hot with tomato chilly sauce.





Sweet corn and Vegetable salad

Ingredients:

200 gm mushrooms (sliced)
1 tbsp butter
2 spring onions
1 garlic clove (crushed)
1 capsicum (diced)
6 tomatoes (skinned, deseeded and diced)
a small tin of corn kernels
1 cup mayonnaise
2 tbsp thick cream
salt and freshly ground black pepper
a pinch of paprika powder



Method:

Heat the butter in a pan and add the onions. Saute for 30 seconds and add the mushrooms. Cook on high flame for one minute and remove from fire, cool. Add the garlic, capsicum, tomatoes and corn. Mix together mayonnaise, cream and season with salt and black pepper. Add the corn and vegetables to this and serve in a serving bowl. Chill well, sprinkle a little paprika before serving.

Turmeric

Turmeric

As a condiment, a dye or a medicine the turmeric or the haldi in Hindi has been a part of Indian cuisine and culture since time immemorial. There is absolutely no substitute for that pinch of yellow in Indian cuisine. This is a condiment used not so much for its taste, but for color and health. And it is used by bride and chef with the same fondness, for different purposes of course.

Turmeric is a member of the ginger family. Botanically called Car cum longa, this perennial herb grows to a height of 60cm to 90cm. A short stem bears lifted or raised branches. The rhizome varies in color from orange to reddish brown, which when dried and powdered is transformed into haldi or the turmeric powder.

Its roots go deep into the far east it is mentioned in the Bible as a spice and food coloring agent.

Later, it came to be one of the chief commodities in the European spice trade, that lead to so much exploration and colonization. In India, turmeric has been long cultivated and has even found mention in ancient Sanskrit scriptures. Due to its numerous virtues, turmeric has always been a must in Indian rituals, ceremonies and cuisine since ancient times. For example turmeric bath synonymously referred to as a beauty bath, is considered absolutely essential for the Indian bride because the rhizome is known to help the skin glow.

Turmeric forms the basis of Indian cookery. It adds the subtle flavor and provides color to food dishes like dhoklas, khandvi and lemon rice would probably look unpalatable were it not for this small but important spice.

Ayurveda and Unani practitioners prescribe turmeric as a blood purifier and tonic. Turmeric is also a very good antiseptic and an effective remedy for chronic coughs and throat irritation when mixed with a small quantity of milk and honey. For infants and children mix it with ajwain or caraway seeds.

The turmeric root is believed to be effective in the treatment of measles. The turmeric root juice is also known to work as a deworming agent. Local application of the juice cures certain skin diseases like ringworm and scabies.

And with such attention bestowed on our very own turmeric can we afford to ignore it? Obviously not.

Nutritive value: (100g)

Calories 349k.cal
Moisture 13.1g
Proteins 6.3g
Carbohydrates 69.4g
Fats 5.1g
Fibre 2.6g
Minerals 3.5g



Turmeric Bhurji:

2 hard boiled eggs, chopped;
2onions chopped;
1 tomato, chopped;
1 piece of fresh turmeric chopped,
1 green chilli chopped;
a few coriander leaves, chopped;
salt to taste;
butter.

Heat butter in a pan and fry the onions till golden brown. Add the remaining ingredients, except the eggs, and fry till the tomatoes are soft. Add the chopped eggs and mix well. Check seasoning and serve with hot buttered toast.



Turmeric Pickle:

4 sour limes;
2 pieces of fresh turmeric;
4 green chillies;
1tsp salt.

Clean the turmeric and cut it into fine strips. Extract the juice of two lemons and cut the remaining two into fine slices.

Chop the green chillies. Mix all the chopped ingredients. Add salt and put into a clean airtight bottle. Place the bottle in the sun for five to six days till the turmeric and lemons have softened.

Household tips

To clean cane  articles, mix table salt and borax in a little water  and apply with a sponge. The salt will strengthen the cane and the borax will clean it.

 Honey has a natural laxative property. Mix one tsp. of honey with one tsp. of amla "gooseberry" powder and take it every day at bed time. It is a time tested medicine for chronic constipation.

 Give children suffering from worms, 20drops of juice of raw turmeric mixed with a pinch of salt first thing in the morning daily.

 If the back screw of a ear ring is lost, cut half inch thick slice of eraser and use it to hold the earring in place of the screw instead.
 
 While trying out new recipes, place the recipe book or paper in a transparent polythene bag to avoid staining or damage of any kind.
 
 Empty lipstick cases come in handy for storing needles, pins etc.
 
 Improve your digestion by eating an over ripe banana and then drink half a glass of hot water.

 If you want to get rid of cock roaches mix some flour, sugar and boric powder with a little water and roll into small balls, keep the balls on shelves or in cupboards where cockroaches run about. 

Biscuits will remain crisp for a long time if you keep a piece of  blotting paper in the box in which the biscuits are kept or stored.

Cigarette odour vanishes from a room, if you burn a candle.

Before boiling the egg prick both the ends with a needle to prevent the yolk from leaking out.

If you do not have a refrigerator, pack the left over chutney in a green banana leaf, it won't get spoil ed.

Low calorie specialities

Treasure Holes

Ingredients:
2 tbsp oil
1 sliced onion
1/2cup capsicum
2 tbsp cornflour
1/2 cup milk
1 cup mushroom
seasoning to taste
1/2 cup coriander leaves 
6-8 bread slices
1tbsp green chilli chopped


Method:


Fry onion slices and capsicum julienne till onion slices are slightly transparent.
Add 2 tbsp of cornflour. Add milk and mushroom. Cook till it boils and thickens.
Mix with seasoning, chilli and coriander leaves.
Cut out bread circles from 4 bread slices.
Keep these over another bread slice to give an 8 edge figure.
Spoon the filling into the hole.
Bake for a few minutes in a preheated oven.
Serve hot you will be asking for it more and more.

Low calorie specialities - Spicy corn slices

SPICY CORN SLICES

Ingredients:

1 big corn cob
6 bread slices
 breadcrumbs
 butter to dot
 1tbs oil
 1onion sliced
 1capsicum julienne
 ketchup
 salt, chilly powder
 2tbsp breadcrumbs.


METHOD

Remove corn from corn cob. Pressure Cook, adding salt, water. Cut out big rounds from bread slicers using moulds. Fry onion and capsicum and add ketchup, seasoning and boiled corn. Pile this filling over round bread slices, sprinkle crumbs and dot with butter. Bake in a hot Owen for 5 minutes or till they are golden brown. 
Your tasty spicy corn slices are ready to eat. 

Low calorie specialities

STEAMED SQUARES

Ingredients:
 250 grm sooji (semolina)
 salt to taste
 11/2cup curd
 1tbsp oil
 1tsp cumin seeds
 1tsp mustard seeds 
 1packet Eno
 1cup sliced mushroom
 2-3capsicums (chopped0
 2-3 tomatoes
 1tsp red pepper
 1tsp mint leaves
 4-5 green chillies ( grounded)
 4 tsp anardana (pomegranate.) (ground)
 salt


METHOD:
 Roast semolina in a dry karahi (big frying pan),and cool. Add salt and make a thick batter using curd. 
 Add seasoning of mustard and cumin seeds.
 Boil 3 glasses of water.
 Mix Eno with semolina batter and transfer to agreased thali. Layer 1/2" thick.
 Sprinkle mushroom mixture over it.
 Pour the rest of semolina mixture with green chilly mix.
 Steam for 15 minutes and take out and cut into 11/2" squares.

R

Low calorie specialities

In today's fast paced life everyone is health conscious and wants to cut down on fats and high calorie food stuffs. Here are a few deliciously surprising low fat specialities, prepared just for you.


LOW FAT CRUNCHY PIZZA


Ingredients:

4 cups maida
a pinch of salt
1/2 cup lukewarm water
1tsp sugar
2tsp oil
1tbspn dry yeast (heaped)
ketchup to spread on base
onion, capsicum and mushroom
1 cup bread crumbs to sprinkle
1 tbsp cheese spread.


Method:


Mix oil, sugar and yeast in lukewarm water. Stir well to dissolve.
Mix and stir maida and salt.
Add yeast mixture to maida and make a soft dough.
cover and keep in warm place for 4 hours.
Make big balls and roll like chapatis .
Bake in an Owen at moderate temperature for about 8-10 minutes.
Remove from oven, put ketchup and cheese spread on base. Give a layer of vegetable filling, sprinkle breadcrumbs and bake till the top becomes golden and crisp.
Cut into wedges and serve.
Your tasty low calorie, low fat crunchy is ready to freeze your taste buds.