. Recipes: December 2012

CHICKEN SHAMI KABAB


SHAMI KABAB (CHICKEN)


INGREDIENTS:
1 Kg Chicken (Boneless),
250 gm Bengal Lentil,
2 Garlic,
2 Medium Sized Potatoes,
2 Hard Boiled Eggs,
2 Eggs,
1 tbsp Mixed Spices,
5 Green Chilies,
1 Pinch Turmeric,
3 tbsp Green Coriander,
1 tbsp Finely Chopped Ginger,
1 tbsp Salt,
1 tbsp Red Chili Powder.


PREPARATION:
Take a wok. add 4-5 Glass of Water in it. Add Chicken, Bengal Lintels, Salt , Red Chili Powder, Peeled Off Potatoes, Peeled Off Garlic. Put it on medium flame. Dry up all the Water and set aside. After getting the mixture cool down. Add Finely Chopped Ginger, Chopped Green Coriander, Mixed Species and small cubical cuts of hard boiled Eggs. Mix it thoroughly. Now shape up the mixture in kababs and put them aside. Beat the Eggs and 2 pinches of Salt in a bowl.
Take some Cooking Oil in a frying pan. Dip Kabab in Eggs Mixture one by one and put it in the Oil. Fry them till the color become Golden Brown. Put them in the serving dish and Garnish them with Tomato Sliced Pieces and Piece of Green Capsicum. SHAMI KABAB (CHICKEN) are ready to serve.

MUTTON POTATOES



MUTTON POTATOES

INGREDIENTS:

1 Kg Mutton,
1/2 Kg Potatoes,
2 Medium Sized Onions,
2 Garlic,
1 tbsp Salt (you can increase/decrease as per your taste),
1 tbsp Red Chilies Powder,
3 Medium Sized Tomatoes,
1 tbsp Finely Sliced Ginger,
1/2 tsp Mixed Spices,
3 tbsp Chopped Green Coriander
1/2 Cup Cooking Oil


PREPARATION:
Take a wok. Add Mutton,Red Chilies Powder, Finely Sliced Onions, Peeled Garlic and 2 Glass of Water. Keep it on High Flame. When it starts boiling , keep the fire on low-medium flame. Cook it till mutton is tender. Add Tomatoes, Ginger and Cooking Oil. Fry the Mutton till it starts leaving Oil. Add Potatoes and cook it. Sprinkle very small quantity of water in it and let it be dry. Repeat it till it leaves oil. Now boil 4 Glasses of Water separately and add it to the above mixture.Keep the 
flame on High till the pieces of potatoes are soft. Now sprinkle Mixed Spices and Green Coriander and turn the fire off. Keep the wok on stove for 4-5 minutes. Pour the mixture in a serving dish. MUTTON POTATOES is ready.
Serve it with the Boiled Rice or home made flat bread.

SAMOSAY



SAMOSAY

INGREDIENTS:
FOR CRUST:
250 gm Plain Flour,
1/4 tsp Cumin Seeds,
1/4 tsp Black Seeds,
1/2 tsp Salt (you can increase/decrease as per your taste),
1 Pinch Baking Soda,
3 tbsp Cooking Oil,

FOR FILLING:
2 Medium Sized Potatoes,
1/4 Cup Peas,
1/4 Cup Finely Sliced Cabbage,
2 Finely Diced Capsicum,
1 tbsp Red Chilies Powder,
1 tsp Salt,
1/4 tsp Ajino moto (Chinese Salt),
5 Cups of Cooking Oil for Deep Fry.
2 tbsp Cooking Oil.
PREPARATION:
FILLING:
Take a frying pan. Add Cooking Oil, Red Chilies Powder, Salt, Ajino moto, Diced Capsicum,Peas and Cabbage and Diced Potatoes. and put it on high flame. saute it for 1 minute.Keep it aside.
FOR CRUST:
Take a big bowl. Add Plain Flour, Cumin Seeds, Black Seeds, Salt. Mix them thoroughly. Now, add Cooking Oil and mix it. Now take the mixture in hand. Mix in hand vigorously. Roll the mixture to a thickness of 2mm and cut the spread sheet in 3" X 6" pieces. Fill it with the filling mixture and close the ends by pasting water on the edges with finger. Keep them aside.
FOR SAMOSAY:
Take a Wok. Add Cooking Oil in it and put it on a high flame. When Oil starts boiling, start to put the samosas in the oil. Deep fry them till their color is  Light Golden Brown. Take them out and put them in a serving dish. SAMOSAYS are ready. Serve them with Tomato Ketchup at tea time.

NAMAK PAREY



NAMAK PAREY



INGREDIENTS:

250 gm Plain Flour,
1/2 tsp Cumin Seeds,
1/2 tsp Salt (you can increase/decrease as per your taste)
1/4 tsp Black Seeds,
3 tbsp Cooking Oil,
4 Cups Cooking Oil to fry Namak Parey.




PREPARTION:
Take a big bowl. Add Plain Flour, Cumin Seeds, Black Seeds, Salt. Mix them thoroughly. Now, add Cooking Oil and mix it. Now take the mixture in hand. Mix in hand vigorously. Roll the mixture to a thickness of 2mm and cut the spred sheet  
in namak parey shape. Take a wok. Add Cooking Oilin it. Put it on high flame. When Oil starts boiling, put the Namak Parey in it. Fry these till their color is Golden Brown. Take them out in a serving dish. NAMAK PAREY is ready.
Serve them at tea time.

SPINACH POTATOES



SPINACH POTATOES


INGREDIENTS:
1 Kg Spinach,
1/2 Kg Potatoes,
3/4 tbsp Red Chilies Powder,
1 tbsp Salt (you can increase/decrease as per your taste),
1 tbsp Garlic Paste,
1 tbsp Ginger Paste,
4 Medium Sized Tomatoes,
4 Finely Sliced Green Chilies,
1 Medium Sized Onion,
1/2 Cup Cooking Oil.


PREPARATION:

Wash the Spinach thoroughly with water 4-5 times. 
Take a wok. Add 1/2 tbsp Salt and Spinach in plenty Water. Boil it on high flame and then grind it in the grinding machine. Keep it aside. Now take a frying pan. Add Cooking Oil and Finely Sliced Onion. Put it on low medium flame. Fry the onion till its color is Pink. Now add 1/2 tbsp Salt, Red Chilies Powder, Turmeric Powder and Tomatoes (cut in small pieces). Fry it till it start leaving Oil. Add this mixture in the Spinach. Add Potatoes(Cut medium sized Potato in 3-4 pieces). Cook it on medium flame till Potatoes become soft. Turn off the fire.
Keep wok on stove for 3-4 minutes. Put the mixture in a serving dish. SPINACH POTATOES is ready.
Serve with boiled Rice or homemade flat bread.

PAKODAY



PAKODAY



INGREDIENTS:

1/4 Kg Gram Flour
1/2 tbsp Salt (you can increase/decrease as per your taste),
1 tbsp Red Chilies Powder,
2 tbsp Coriander Seeds,
1 tbsp Pomegranate Seeds,
1/2 Cup Chopped Green Coriander,
6 Finely Sliced Green Chilies,
3 Finely Diced Onions,
1/2 tsp Cumin Seeds
2 Pinches of Sodium Bicarbonate (Meetha Soda)
Cooking Oil for Frying.


PREPARATION:
Take a big bowl. Add Gram Flour, Salt, Red Chilies Powder, Coriander Seeds, Sodium Bicarbonate, Cumin Seeds,Pomegranate Seeds, Green Chilies, Green Coriander and Diced Onions. Mix them thoroughly with a hard spoon. Now, add Water to make it "Paste like". Keep it aside for 1/2 Hour. Take a wok. Add Cooking oil and put it on high flame till the Oil starts boiling. Turn the fire to medium flame. Make small Chunks with hand and pour in the hot oil and cook it till the color of chunks become Golden brown. Take them out and put them in a serving dishPAKODAY is ready.
Serve them at Tea Time.



WHOLE GREEN GRAM



WHOLE GREEN GRAM


INGREDIENTS:
2  Cup Whole Green Gram,
1/2  tbsp Salt (you can increase/decrease as per your taste),
1 tbsp Red Chilies Powder,
1/4  tsp Turmeric,
6 Cloves of Garlic,
4  tbsp Cooking Oil.

PREPARATION:
Soak the Whole Green Gram in water for 1/2 Hour. Take a wok. Add Whole Green Gram, Salt, Red Chilies Powder, Turmeric Powder and 8 Glasses of Water. Keep the wok on high flame. When it starts boiling keep the flame on medium, till the Gram becomes soft. Mix it up till the water dries up and only 1-2 glass of water remained in the Gram mixture. Take a frying pan add 4 tbsp of oil and keep it on low medium flame and add finely sliced Garlic (6 Cloves) till their color become Golden brown. Put it in the Gram mixture. Put the Gram in a serving dish. WHOLE GREEN GRAM is ready.
Serve it with Boiled Rice or homemade flat bread.

SEMOLINA HALWA



SEMOLINA HALWA



INGREDIENTS:

1 cup Semolina,
1 cup Cow Milk,
1 cup Sugar,
10 Pistachio Nuts,
10 Almonds,
3  Walnuts,
15-20 Resins (Kishmish)
3 Green Cardamom,
1 Cup Asli Ghee,

PREPARATION:

Soak Semolina in Cow Milk for 1 Hour.
Take a wok. Add Asli Ghee and heat up on medium flame. Add Semolina and mix it constantly with a spoon to avoid any contamination till the Semolina leaves oil and the color become medium brown. Take a frying pan. Add 2 cup of Water and Sugar and boil it till it become 1 1/2 cup. Add this syrup in Semolina. Cook it for 3-4 minutes and add Resins (Kishmish) in it and turn off the flame. Pour in a serving dish. Garnish it with Crushed Almonds, Pistachio Nuts and Walnuts. SOOJI KA HALWA is ready.
Serve it as a Sweet Dish.

ONION RINGS



ONION RINGS


INGREDIENTS:

250 gm Plain Flour,
2 Eggs,
125 gm Cow Milk,
4 Medium Sized Onions,
1/2 tsp Salt (you can increase/decrease as per your taste),
1/4 tsp Turmeric Powder,
4 Cup Cooking Oil for Deep Fry.


PREPARATION:
Take a big bowl. Add Plain Flour, Salt, Turmeric Powder,Cow Milk and Eggs. Mix them thoroughly to make a thin paste. Add small quantity of water, if required for the consistency. Now, cut the Onions to a thickness of 3mm ringwise. Take these
rings and dip in the Plain Flour paste.
Take a wok and put it on high flame. Add Cooking Oil in it. When Oil starts boiling, start putting the Rings in it one by one. Deep fry the rings till their color becomes Light Golden Brown. Take them out in a serving dish. ONION RINGS are ready. 
Serve them with Mayonnaise -Mustard paste at tea time.

(Recipe: Mix 2 tbsp Mayonnaise  with 1/2 tsp Mustard Paste)

CHICKEN HALEEM


CHICKEN HALEEM



INGREDIENTS:
1 Kg Chicken,
3-4 Medium Sized Onions,
4-5 Tomatoes,
1 tsp Turmeric Powder,
1 tsp Red Chili Powder,
2 tbsp Ginger (Chopped),
2 tbsp Garlic (Chopped),
8 Red / Green Chili,
½ cup Chopped Green Coriander,
1 tsp Salt (you can increase/decrease as per your taste),
1 ½ Cup Cooking Oil,
1/2 Cup Broken Wheat,
1 tbsp Salt,
3/4 Cup Split Bengal Gram,
3/4 Cup Black Lentil (Washed),
3/4 Cup Split Green Gram (Washed),
3/4 Cup lentil,
1 tbsp Mixed Spices,
1/2 Cup Cooking Oil.



PREPARATION:
Fry chopped onion to light brown color. Add Tomatoes, Chopped Ginger and Garlic.  When Tomatoes are tender, add the Chicken pieces. Fry for few minutes. It will start leaving water. Now add 2 more Cups of Water. Cover the pot and keep it on low flame.When Water dries up, fry so that it starts leaving Oil. Now add Green/ Red Chilies in last minute. Keep this mixture aside.
Take a wok. Add 1/2 Cup Broken Wheat. Fry it in Cooking Oil till the color become light brown. Add 6 Liter Water and Salt. When Water starts boiling add Split Bengal Gram, Black Lentil (Washed), Split Green Green Gram (Washed) and Lentil in it. Keep the Fire on high flame. When pulses become soft then add cooked chicken in it. Mix it vigorously and continuously. Remove bones of the chicken.Mix it thoroughly. 
Take a frying pan. Add 3 tbsp Cooking Oil, Finely Chopped Onion and Finely Sliced Ginger. Saute it for 3-4 minutes till the color become Golden Brown,put it in the mixture and cover wok with a lid. Now pour it in the Serving Dish. Sprinkle Mixed Spices on it.  Put it in a serving dish and garnish with finely Sliced Green Chilies and Green Coriander. CHICKEN HALEEM is ready.

Serve it with Boiled Rice or home made flat bread.





KHEER



KHEER


INGREDIENTS:
1 lit Cow Milk,
1/2 Cup Rice,
3/4 Cup Sugar,
4-5 Green Cardamom,
10-12 Almonds,
3-4 Pistachio Nuts,
1 Drop of Rooh Kewra.


PREPARATION:
Take a bowl. Add Rice in it. Wash the Rice 3-4 times. Now soak Rice in Water for 2 Hours. Take another bowl. Add Almonds and Boiling Water. Keep it for 3-4 minutes. Peel the Almonds off. Now, cut Almonds and Pistachio Nuts in finely pieces for Garnish.
Take a wok and put it on low medium flame. Add Cow Milk and  seeds of Green Cardamom and add Soaked Rice in it. Cook it till the Rice become soft in Milk, start stirring the mixture continuously with hard spoon to avoid any contamination. When the mixture is thoroughly mixed, add sugar in it and keep stirring continuously. When they are mixed thoroughly, add one drop of Rooh Kewra. Turn off the Stove. Put the mixture in a serving dish and garnish with Almonds and Pistachio Nuts. KHEER is ready.
Serve with lunch / dinner as a sweet dish.

VEGETABLE SALAD



VEGETABLE SALAD



INGREDIENTS:

3 Medium Sized Cucumbers,
2 Medium Sized Carrots,
1/2 Medium Sized Radish,
2 Medium Sized Tomatoes,
1/2 tsp Salt,
1/4 tsp Black Pepper Powder.



PREPARATION:

Make small dices of Carrots, Cucumber, Radish and Tomatoes in a big bowl. Mix it thoroughly. Now, Sprinkle Salt and Black Pepper on it . Add the squeezed juice of Lemons. VEGETABLE SALAD is ready.

Serve it with lunch / dinner.

POTATOES BRINJAL



POTATOES BRINJAL


INGREDIENTS:

1 Kg Brinjal,
1/2 Kg Potatoes,
3 Medium Sized Tomatoes,
1 tbsp Ginger Paste,
1 tbsp Garlic Paste,
1 Medium Sized Onion,
3 tbsp Green Corriander,
3 finely Sliced Green Chilies,
1 tbsp Salt (you can increase / decrease as per your taste)
1 tbsp Red Chilie Powder,
1/4 tsp Turmeric Powder,
1/2 Cup Cooking Oil.



PREPARATION:
Take a wok. Add Cooking Oil and Finely Sliced Onions. Fry them till the color is Golden Brown. Now add Ginger Paste, Garlic Paste, Salt, Red Chili Powder and Turmeric Powder. Keep the fire on medium Flame.Add cubical shaped Cut pieces of Tomatoes. Cook until it leaves oil. Add peeled Brinjal and all Potatoes (Cut 2-3 pieces of a medium sized Potatoe). Now keep put the fire at low flame and cover wok with the lid.When Potatoes become soft. Turn off the stove and keep the Bhujia on stove for 4-5 minutes. Put theBhujia in a serving dish. Garnish with Green Corriander and Finely Sliced Green Chilies. POTATOES BRINJAL

 is ready.
Serve with Boiled Rice or home made flat bread.

CHICKEN SEEKH KABAB



CHICKEN SEEKH KABAB


INGREDIENTS:

1 Boneless Chicken Breast,
2 Medium Sized Onions,
8-10 Garlic Cloves,
2" piece of Ginger,
6 Green Chilies,
1 tsp Black Pepper,
1/2 tbsp Salt,
2 Cup Cooking Oil for frying.


PREPARATION:
Pass Chicken, Green Chilies, Ginger , Garlic  and Onions through the mincing machine. Add Salt, Black Pepper and 1 bread slice (squeezed after dipped in Water). Insert the fine iron rod into the minced mixture. Put these on the low flame and rotate the iron rods slowly. Keep these semi cooked Seekh Kababs aside. Then take a wok. Add Cooking oil in it and put the wok on high flame. Put these semi cooked kababs in the boiling oil. Deep Fry them . Put these on a serving dish. CHICKEN SEEKH KABABS are ready to serve.
Serve them with Tomatoes Ketchup at tea time.

CHICKEN PULAO





CHICKEN PULAO


INGREDIENTS:

1/2 kg Chicken,
1 Kg Rice,(soak in water for 1/2 Hours)
3 Medium Sized Onions,
2 Garlic
2 tbsp Ginger paste,
6 green chilies,
5 Medium Sized Tomatoes,
1 1/2 Cup Yogurt,
2 tbsp Mixed Species,
1 1/2 tbsp Salt,
1/2 Cup Cooking Oil.

PREPARATION:
Take a wok. Put it on low medium flame. Add Cooking Oil and Finely Chopped Onions.Fry it till color of the Onions become Golden Brown. Add Mixed Species, Salt and Chicken pieces. Fry the Chicken till their color is Golden Brown. Now, grind Yogurt, Tomatoes, Green Chilies, Garlic Paste and Ginger Paste. Now add this mixture in the Chicken. When the mixture leaves oil add 4 1/2 Glass Water. When Water starts boiling, add soaked Rice in it. When Water dries up, turn the flame to lowest and cover wok with the lid for 20 minutes. Open the lid and just turn over the rice with with hard Spoon. CHICKEN PULAO is ready.
Serve with Yogurt Raita.

ALOO BOKHARAY KI CHUTNEY



ALOO BOKHAREY KI CHUTNEY



INGREDIENTS:

250 gm Aloo Bokhara(Plum)
250 Sugar
1 Cup Vinegar
1/2 tbsp Red Chilie Powder
1/2 tsp Black Pepper.
1/2 tbsp Ginger Paste,
1/2 tbsp Garlic Paste,
15 Almonds
15 Pistachio nuts
2 tbsp 4 magaz (Melon, Watermelon, Cucumber and Muskmelon seeds).
3 Walnuts


PREPARATION:
Take one big bowl. Soak Aloo Bokhara in vinegar. Add Red Chilies Powder, Black Pepper, Ginger Paste, Garlic Paste and Sugar for overnight. Take a wok. Put the mixture in it and keep it on low medium Flame. When Sugar become syrup, put it aside. Now, boil Water and Almond. Peel them off. Now, add Almonds (cut in two pieces), Pistachio Nuts, Walnuts and 4 magaz in the mixture. ALOO BOKHARAY KI CHATNEY is ready.
Serve it as Sweet Dish.

LUFFA BHUJIA



LUFFA BHUJIA

INGREDIENTS:
1 Kg Luffa,
2 Medium Sized Onions (Chopped),
1 tbsp Garlic Paste,
1 tbsp Ginger Paste,
1/4 tsp Turmeric Powder,
4 Green Chilies,
3 Medium Sized Sliced Tomatoes,
1/2 tbsp Salt,
1 tbsp Red Chilies Powder,
1/2 Cup Cooking Oil.


PREPARATION:
Take a wok. Add Oil and put it on low medium flame. Now add Finely Sliced Onions till the color of Onions is Pink. Add Ginger and Garlic Paste and saute for 2 minute. Now add Salt, Red Chilies Powder, Turmeric and Sliced Tomatoes and saute for 5 minutes. Now add 1/2 Cup of  Water and cover with the lid till the Water dries up. Add cubical shaped cut pieces of  Luffa and 3 Glass of Water and cover with the lid. Cook it on medium flame till Luffa become soft. Put the fire on high flame and dry up the remaining water. Add Green Coriander, Finely Sliced Green Chilies. LUFFA  BHUJIA is ready.
Serve with boiled rice or home made flat bread.

JALEBIAN




JALEBIAN


INGREDIENTS:
2 Cup All Purpose Flour,
2 tbsp Rice Flour,
1/4 tsp Baking Soda,
2 tbsp Yogurt,
3 Cup Sugar,
3 Green Cardamom (take out the seeds),
2 tbsp Rose Water, 
1 Cup Cooking Oil,
1'X1' Piece of Muslim Cloth.


PREPARATION:

SUGAR SYRUP: 
Add Water in Sugar with the ratio of 1:3 (Sugar : Water) to a wok. Boil it for 20 minutes to make it Sugar Syrup. Keep aside.

JALEBIES:
Take a large bowl. Add All Purpose Flour, Rice Flour, Baking Powder, Yogurt, and some 1/2 - 3/4 Cup of Warm Water. Mix it thoroughly till it is well consistent. Keep aside for 15 minutes. Now patter in the center of the cloth and allow a stream on batter from below. In order to fry jalebies, heat oil in a shallow pan. now roll jalebies and allow it for about 5 minutes to fry. Remove from the Oil and add to the sugar syrup. Soak it for 5 minutes. JALEBIES are ready.
Serve with hot milk.

SPLIT BENGAL GRAM


SPLIT BENGAL GRAM

INGREDIENTS:
1/2 Kg Split Bengal Gram,
2 Medium Sized Onions,
1 Garlic,
2 tbsp Finely Chopped Ginger,
1 tbsp Red Chilies Powder,
1 tbsp Salt,
1/4 tsp Turmeric,
5 Chopped Green Chilies,
2 tbsp Mixed Spices,
3 tbsp Green Coriander.
5 tbsp Cooking oil.



PREPARATION:
Soak Gram in Water for 2 hours. Add Split Bengal Gram, Peeled Garlic, Red Chilies Powder, Salt, Turmeric, Green Chilies, Onions and 4 glass of Water. Put it on low medium flame. When Split Bengal Gram is soft. Turn the flame to high for 3-4 Minutes.Now, take a frying pan. put it on low medium flame. Add Cooking Oil in it. Add some chopped Garlic. Put it on medium flame till the color of Garlic is Golden Brown.Add Mixed Spices and Green Coriander. Immediately add it in the Gram mixture. Cover it with the lid and turn the flame to lowest for 3 minutes. Pour the ready Mixture in a serving dish. SPLIT BENGAL GRAM is ready.
Serve with Boiled Rice and Mango Pickle.

CHICKEN QUORMA


CHICKEN QORMA



INGREDIENTS:
1 kg Chicken,
125 gm Yogurt,
2 Medium Sized Onions,
1 Garlic,
1/4 tsp Turmeric Powder,
1 tsp Mixed Spices,
1 tbsp Finely Sliced Ginger,
1 tbsp Salt,
1 tbsp Red Chilies Powder,
4 Sliced Green Chilies,
2 tbsp Chopped Green Coriander,
3/4 Cup Cooking Oil.


PREPARATION:
Marinate the Chicken pieces in mixture of Yogurt, Salt, Red Chilies Powder, Turmeric Powder and Mixed Spices for 2 hours.
Now take a Wok and add Cooking Oil in it. Put it on the low medium flame. Add Onion to make it Golden Brown. Add Garlic Paste and Ginger. Fry it for 3-4 minutes. Now, add marinated chicken in it and fry it till it  become tender. When it leaves oil, then add Sliced Green Chilies and Chopped Green Coriander and leave it for 2-3 minutes at lowest flame. CHICKEN QORMA is ready.
Serve it with Boiled Rice or home made flat bread.

CHICKEN SANDWICH



CHICKEN SANDWICH


INGREDIENTS:

1 Sandwich Bread,
1 Cup Boiled Chicken,
2 Hard Boiled Eggs,
2 Eggs,
1 tsp Salt,
½ tsp Black Pepper Powder,
1 tsp Ajinomoto,
½ Cup Tomato Ketchup,
½ cup Mayonnaise,
1/4 Cup Peas,
¼ Cup Finely Sliced Cabbage,
2 Medium Sizes Boiled Potatoes,
250 gm Butter.




PREPARATION:
Cut the bread pieces in round shapes.  Shred the chicken pieces. Mix Salt, Black Pepper, Ajinomoto, Boiled Peas, Boiled Potatoes in cubical shape cut, Hard Boiled Eggs in cubical shape cut and Cabbage. Mix the butter as well in the mixture. Take 2 pieces of Bread and on the one piece paste Mayonnaise and on the second piece paste Tomatoes Ketchup. Make filling with the Chicken Mixture. On sides paste the beaten egg to close the sides of the Sandwich. Now shallow fry them . CHICKEN SANDWICH is ready to serve.
Serve at tea time.

REMEDY FOR DIARREHEA






REMEDY FOR DIARRHEA



DESCRIPTION:

  • 5-6 Thin Sliced Ginger Pieces,
  • 3 Cups of Water,
  • 1/2 Lime Juice,
  • 2 tbsp Honey.


Boil 3 Cups of Water with Ginger Pieces to make it 1 Cup. Now turn off the stove. Add Lime Juice and Honey and stir it thoroughly.Enjoy the Lemon Ginger Tea. LEMON GINGER TEA is ready to serve. It's time tested remedy for Diarrhea and  prevention from Colds.

VEGETABLE MIXED RICE




VEGETABLE MIXED RICE

INGREDIENTS:
1 kg Rice,
250 gm Potatoes,
250 gm Carrots,
250 gm Peas,
1 Medium Sized Onion,
2 Medium Sized Tomatoes,
4 Green Chilies,
1 1/2 tbsp Salt,
1 tsp Cumin Seeds,
1/2 Cup Cooking Oil



PREPARATION:
Cut the Carrots & Potatoes into cubical shaped, separately. Fry the Finely Sliced Onion in Cooking Oil, till the color of Onions become Dark Brown. Add Cumin Seeds, Tomatoes and 1/2 cup water for 3 minutes. Now, add Salt and Carrots, cook them for 2 minutes. Add Potatoes and Peas in it. Cook for  2-3 minutes. Add 3 glass of Water. Cover wok with the lid. When Water starts boiling, add washed (2 Hours soaked) Rice into the boiling water and cover with the lid for cooking. When the water dries up and rice is still one step behind fully cooked. leave the Rice on the lowest flame with full cover. After 5 minutes turn off the stove. VEGETABLE MIXED RICE is ready to serve.
Serve it with Raita.

REMEDY FOR PILES





REMEDY FOR PILES


DESCRIPTION:

  • ½ tbsp Chopped Ginger,
  • 1 tbsp Water,
  • 1 tbsp Lemon Juice,
  • 1 tbsp Mint Juice,
  • 1 tbsp Honey.



Mix them all. Divide the mix in 3 portions. Lick one portion in the morning, one in the afternoon and one evening time. Repeat this sequence for 15 days. Watch the difference.This is a time tested remedy.

CUCUMBER, PARSLEY, YOGURT FACE MASK





CUCUMBER, PARSLEY, YOGURT FACE MASK



DESCRIPTION:

Juice of 1 Organic Parsley,
½ Grated Cucumbers (Large Size)
½ Cup Goat’s Milk Yogurt.



Mix them all in a ceramic bowl. Chill them for 1 ½ hours. Apply smoothly to your clean and dry face. Let it dry for 20 minutes.  Rinse it off with Luke warm water, pat dry.

CHICKEN VEGETABLE SOUP


CHICKEN VEGETABLE SOUP




INGREDIENTS:



1/2 kg Boneless Chicken,
2 Medium Sized Carrots,
1 Cup Finely Chopped Cabbage,
2 tbsp Soy Sauce,
1 tbsp Vinegar,
1 tsp Salt,
1 tsp Whole Black Pepper,
1/2 Cup Tomatoes Ketchup,
3 tbsp Chili Sauce,
1 tsp Ground Black Pepper,
2 Eggs,
1/2 Cup Corn Flour,
2 tbsp Cooking Oil.

PREPARATION:

Take a wok. Put it on low medium flame. Add Boneless Chicken and 6 glass of Water. Add Salt, Whole Black Pepper, Soy Sauce and Vinegar. Separate the Soup from above mixture and chop the Chicken in finely pieces. Now take the wok and Add Oil and put it on high flame. Add Finely Chopped Carrots for about 3 minutes by stirring it. Add Boneless Chicken and stir it with a hard spoon. Now add 1/2 tsp Salt and Finely Chopped Cabbage and stir. Add the soup of chicken, Tomatoes Ketchup, Chili Sauce, Ground Black Pepper. Now beat the Eggs thoroughly and add in the above mixture. Add Corn Flour in 1/2 Cup of Water and make a smooth 
paste. Add in the mixture by stirring it with the hard spoon until the viscosity of the soup become thick. Pour it in a serving dish.
CHICKEN VEGETABLES SOUP is ready.
Serve with Red Chilies, Green Chilies Sauces and Soy Sauce. 



KHEER



KHEER
INGREDIENTS:

1 Lit Cow Milk,
1/2 Cup Rice,
3/4 Cup Sugar,
4-5 Green Cardamom,
10-12 Almonds,
10 Raisins,
1-2 drops of Kewera Oil,
3-4 Pistachio nuts.

PREPARATION:


Take a wok and put it on low medium flame. Add Milk and Seeds of Green Cardamom and add 2 hours soaked rice in it. When Rice become soft in milk. Continuously stir with hard spoon to avoid any contamination. When the mixture is thoroughly mixed, add Raisins and Sugar in it and mix it continuously. When they are mixed thoroughly add one drop of Kewra Oil. Pour in a serving dish and garnish with Almonds and Pistachio Nuts. KHEER is ready.

Serve at lunch / dinner time.

POTATOES-CARROTS-PEAS



POTATOES-CARROTS-PEAS

INGREDIENTS:

1/2 Kg Potatoes,
1/2 Kg Carrot,
1/2 Kg Peas,
1 tsp Salt,
1 tbsp Red Chili Powder,
1/4 tsp Turmeric,
1 Medium Sized Onion,
1 Garlic,
4 Medium Sized Tomatoes,
2 tbsp Finely Sliced Ginger,
% Finely Chopped Green Chilies,
3 Tbsp Finely Chopped Green Coriander,
1/2 Cup Cooking Oil.



PREPARATION:

Take a wok. Put it on low-medium flame. Add Cooking Oil and Finely Chopped Onion. Fry it till its color is Golden Brown. Add Garlic Paste and Saute. Add 1/2 cup Water and then add Red Chilies Powder, Salt and Turmeric Powder. Fry it, then add Sliced Tomatoes and keep it on medium flame for 2-3 minutes.Add Cubical Shaped Carrots in it and keep it on low flame for about 5 minutes. Now, add cubical cut Potatoes and Peas. Cover the wok with a lid and keep it on low flame for about 15 minutes.Now add Ginger,Green Coriander and finely Chopped Green Chilies and cover with the lid for about 2-3 minutes at low flame.Turn off the fire and keep the wok on stove. Now put it in a serving dish and garnish it. POTATOES-CARROTS-PEAS is ready.
Serve with home made flat bread.
    

MUTTON SHAMI KABAB




SHAMI KABAB (MUTTON)

INGREDIENTS:

1 Kg Mutton (Boneless),
250 gm Bengal Lentil,
2 Garlic,
2 Medium Sized Potatoes,
2 Hard Boiled Eggs,
2 Eggs,
1 tbsp Mixed Spices,
5 Green Chilies,
1 Pinch Turmeric,
3 tbsp Green Coriander,
1 tbsp Finely Chopped Ginger,
1 tbsp Salt,
1 tbsp Red Chili Powder.

PREPARATION:

Take a wok. add 5-6 Glass of Water in it. Add Mutton, Bengal Lintels, Salt , Red Chili Powder, Peeled Off Potatoes, Peeled Off Garlic. Put it on medium flame. Dry up all the Water and set aside. After getting the mixture cool down. Add Finely Chopped Ginger, Chopped Green Coriander, Mixed Species and small cubical cuts of hard boiled Eggs. Mix it thoroughly. Now shape up the mixture in Kababs and put them aside. Beat the Eggs and 2 pinches of Salt in a bowl.
Take some Cooking Oil in a frying pan. Dip Kabab in Eggs Mixture one by one and put it in the Oil. Fry them till the color become Golden Brown. Put them in the serving dish and Garnish them with Tomato Sliced Pieces and Piece of Green Capsicum. SHAMI KABAB (MUTTON) are ready to serve.

RecipeINN

RecipeINN