. Recipes: August 2014

WHITE CHICK PEAS CURRY

WHITE CHICK PEAS CURRY

INGREDIENTS:
1 cup White Chick Peas, soaked overnight,
2 tbsp Split Bengal Gram, soaked overnight,
2 Black Cardamoms,
1"Stick of Cinnamon,
1/4 tsp Baking Soda,
2 tsp Tea Leaves,
1/2 cup Grated Onions,
1 1/2 tsp Pomegranate Powder,
1 tsp Ginger Paste,
1 tsp Thinly Sliced Green Chillies,
1 tsp Coriander Powder,
1 tsp Mixed Spices,
1/2 tsp Red Chilli Powder,
3/4 cup Fresh Tomato Puree,
1 tsp Salt, You can increase/decrease as per your taste,
2 tbsp Grated Cheese, For  garnishing,
4 tbsp Oil.

PREPARATION:
Drain and wash the Chick peas and Split Bengal Gram. Keep aside. Make a small pocket by tying the Cardamom, Cinnamon and Tea Leaves in a 2" x 2" piece of muslin cloth. Pressure cook the White Chick Peas and Split Bengal Gram, the pocket, Baking Soda, Salt and 2½ cups of Water for 2 whistles. Discard the Pocket and keep aside. Heat the Oil in a Skillet, add the Onions and Saute till they are Golden Brown. Add in the Pomegranate Seed Powder, Ginger Paste, Green Chillies, Coriander Powder, Mixed Spices and Red Chilli Powder. Add the Tomato Puree and Salt and cook till the Oil separates from the Gravy. Add the White Chick Peas AND Split Bengal Gram along with the Water. Cook till the White Chick Peas is completely dry. DRY WHITE CHICK PEAS & SPLIT BENGAL GRAM is ready to serve.

APRICOT GRANOLA


APRICOT GRANOLA
INGREDIENTS:
Butter Flavor No-Stick Cooking Spray,
1 cup  Low Sugar Reduced Sugar Apricot Preserves,
1/2 tsp Salt,
2 cups Low Fat Reduced Sugar Granola with Raisins Cereal,
1/4 cup Toasted Wheat Germ,
1/4 cup Sunflower Kernels.

PREPARATION:
Heat oven to 350°F. Coat 2 cookie sheets generously with no-stick cooking spray. Stir together preserves and Salt in medium bowl. Add remaining ingredients, stirring to combine. Press 1 tbsp of mixture into the bowl of spoon to form a rounded shape. Repeat with rest of mixture, placing on prepared cookie sheet about an inch apart. Bake14 to 16 minutes or until Lightly Browned on the Bottom. Cool on cookie sheets. APRICOT GRANOLA  are ready to serve.

CHOCOLATE-DIPPED CHERRIES WITH PISTACHIOS

CHOCOLATE-DIPPED CHERRIES WITH PISTACHIOS

INGREDIENTS:
1/2 cup Pistachio, Shelled, Skinned, and Finely Chopped
150 gm Dark Chocolate, Grated
150 gm Heavy Cream
50 sweet Cherries, Pitted, Stems Intact

PREPARATION:

Line a Baking Sheet with Parchment Paper and set aside. Place the Pistachios in a shallow bowl and set aside. Place Chocolate in a medium bowl and set aside. Bring Cream to a simmer in a small Saucepan over medium-high heat. Pour Hot Cream over Chocolate and let sit for 30 seconds; stir until the Chocolate melts completely. Holding by the stem, dip the bottom of a cherry in the Chocolate Mixture, gently shake off excess Chocolate, and dip the Cherry in Chopped Nuts. Transfer to the prepared sheet pan. Repeat with remaining Cherries, refrigerate for 10 minutes, and store in a cool, dry place. Cherries will keep for several hours. CHOCOLATE-DIPPED CHERRIES WITH PISTACHIOS are ready to serve.






CHICKEN BREASTS WITH GREEN CHILE-ALMOND CREAM SAUCE

CHICKEN BREASTS WITH GREEN CHILE-ALMOND CREAM SAUCE
INGREDIENTS:
2 cup unsweetened Almond Milk
1/2 cup Reduced-Sodium Chicken Broth
3/4 cup Chopped Fresh Green Chiles, Seeded
3 Scallions, Sliced, White and Green Parts Separated
3 tbsp Slivered Almonds, Toasted 
1 Clove Garlic, Thinly Sliced
3/4 tsp Salt,
6 (about 150 gm each) Chicken Breast Cutlets 
1 tbsp Canola Oil
2 tbsp Whipping Cream
1 tbsp Sesame Seeds, Toasted

PREPARATION:

Combine Almond Milk, Broth, Green Chiles, Scallion Whites, Almonds, Garlic, and 1/4 tsp Salt in a medium saucepan; bring to a boil. Reduce heat to a simmer and cook the mixture until reduced by half, 20 to 30 minutes. Puree with an immersion blender or puree in a blender until smooth. Sprinkle Chicken with the remaining 1/2 tsp Salt. Heat Oil in large nonstick skillet over medium-high heat. Cook half the Chicken until Browned, 1 to 2 minutes per side. Transfer to a plate. Cook the remaining Chicken until Browned. Add the first batch of Chicken back to the pan. Pour in the sauce and cook at a low simmer, turning occasionally, until all the Chicken is cooked through and tender, 4 to 7 minutes. Remove from the heat and transfer the Chicken to a serving platter. Stir cream into the sauce and pour the sauce over the Chicken. Sprinkle with the reserved Scallion Greens and Sesame Seeds. CHICKEN BREASTS WITH GREEN CHILE-ALMOND CREAM SAUCE is ready to serve.

CURRIED CHICKEN SALAD

CURRIED CHICKEN SALAD

INGREDIENTS:
700 gm Skin-On, Bone-in Chicken Breast Halves

1 tsp Salt
1/2 tsp Freshly Ground Pepper
2 tsp Olive Oil
3 Sprig Fresh Rosemary, each 2 inches long
1/4 cup Mayonnaise
1/4 cup plain Yogurt
3 tbsp Sour Cream
1 tsp Ground Cumin Seeds
1/4 tsp Cayenne Pepper
1/2 tsp Ground Turmeric
5 Celery Ribs, finely Chopped
1/2 Small White Onion, finely Chopped
1/4 cup Chopped Fresh Flat-Leaf Parsley
1/4 cup Coarsely Chopped Cashews Nuts,
Red Leaf Lettuce Leaves, for Serving
 
 
PREPARATION:
Season the Chicken Breasts with 1/2 tsp Salt and 1/2 tsp Pepper. In a frying pan over medium-high heat, warm the Olive Oil. Add the Chicken Breasts, skin sides down, and cook until Lightly Browned, about 5 minutes. Add the Rosemary, turn the Chicken Breasts over, and cook until Browned on the second side, 4 to 5 minutes. Add 1/4 cup Water, cover, reduce the heat to low, and cook, adding more Water if needed, until the Chicken is opaque throughout, about 35 minutes. Set aside and let cool. The Chicken can be cooked ahead, covered, and refrigerated overnight. Remove the skin from the Chicken Breasts and discard. Remove the meat from the Bones and Tear into Bite-Sized Pieces. Set aside. In a bowl, whisk together the Mayonnaise, Yogurt, Sour Cream, Cumin, Cayenne, Turmeric, 1/2 tsp Salt, and 1/2 tsp Pepper. Add the Chicken, Celery, Onion, Chopped Parsley, and Cashew Nuts . Turn to coat with the Mayonnaise Mixture. CURRIED CHICKEN SALAD is ready to serve. To serve, line individual plates with Red Leaf Lettuce Leaves and top with a portion of Chicken Salad.






CHICKEN NOODLE SOUP

CHICKEN NOODLE SOUP

INGREDIENTS: 
1500 gm Whole Chicken
3 Liters Low-Sodium Chicken Broth
6 Carrots, Peeled
4 stalk Celery, Ends Trimmed
3 Onions, Peeled
5 Black Peppercorns
1 Clove Garlic, Crushed
10 Sprig Parsley
2 Sprig Thyme
1 Bay Leaf
2 tbsp Unsalted Butter
4 Leeks, Tops and Root Ends Removed
1 tsp Salt
1 tsp Fresh-Ground Pepper 
150 gm Medium Egg Noodles
PREPARATION:
To make the stock, Place the Chicken and Chicken Broth in a large stockpot and set it over medium heat. Roughly chop 2 Carrots, 2 Celery Ribs, and 1 Onion and add to the Broth. Add the Peppercorns, Garlic, 2 Sprigs of Parsley, Thyme, Bay Leaf, and enough Water to just cover the Chicken. Bring the Broth to a boil, reduce heat to a simmer, and cook until the Chicken is very tender -- about 70-80 Minutes -- skimming the surface periodically. Remove the Chicken and place in a large bowl. Strain the Broth through a very fine sieve into a large, clean bowl or stockpot. Discard the Vegetables.To make the soup, Skim any fat off the top of the strained Broth and discard. Slice the remaining Carrots, Celery, Onions, and Leeks into 1/4-inch-thick pieces and set aside. Remove and discard the Skin and Bones from the Chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining Parsley Leaves and set aside. Melt the Butter in a large Dutch oven over medium heat. Add the Vegetables and cook until the Onions are translucent -- about 7 minutes. Add the Chicken, the reserved Broth, Salt, and Pepper. Simmer the soup until the Vegetables are tender -- about 1 hour. Stir in the Egg Noodles and Parsley and cook until the Noodles are tender -- about 10 more minutes. CHICKEN NOODLE SOUP is ready to serve. Serve hot.

 




CHICKEN NUGGETS

CHICKEN NUGGETS

INGREDIENTS:
500 gm Boneless, Skinless Chicken Breasts

1 cup Breadcrumbs
1/3 cup Grated Parmesan
3  Eggs, Lightly Beaten
1/2 cup All-Purpose Flour
1/2 tsp Salt
Cooking Spray 
2 tbsp Spicy Ketchup, for Serving
1 tbsp Vegetable Oil
 

PREPARATION:
Preheat oven to 400F. Cut Chicken into 2-inch pieces. Spread Breadcrumbs on a rimmed Baking Sheet and bake until Golden Brown, 6 to 8 minutes. Transfer to a shallow dish, then add Parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine. Place flour and eggs in separate shallow dishes. Increase temperature to 450 degrees F. Set a wire rack in a Rimmed Baking Sheet; lightly coat rack with cooking spray. In batches, coat Chicken in Flour, shaking off excess, dip in Egg, then coat with Breadcrumbs, pressing to adhere. Place on rack. Bake until Chicken is cooked through, 12 minutes, flipping halfway through. CHICKEN NUGGETS are ready to serve. Serve nuggets with Spicy Ketchup.




MASSAMAN CURRY

MASSAMAN CURRY

INGREDIENTS:
500 gm Boneless, Skinless Chicken Breasts,
500 gm Boiling Potatoes, Peeled and cut into 1/2-inch pieces,
1 Onion, Chopped,
2 Cloves Garlic, Minced,
1 tbsp Chopped Fresh Ginger,
1/4 tsp Cayenne,
1 tsp Chinese Five-Spice Powder,
1 tsp Ground Cumin Seeds,
1 cup Homemade Chicken Stock,
1/4 tsp Turmeric Powder,
1 tsp Salt,
1/2 cup Chopped Peanuts,
1/2 cup Heavy Cream,
1 cup Coconut Milk,
3 tbsp Chopped Cilantro,
250 gm Plum Tomatoes, cut into Wedges,
1 tbsp Cooking Oil.

PREPARATION:
In a large saucepan, heat the oil over moderately low heat. Add the Onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the Garlic, Ginger, Five-Spice Powder, Cumin Powder, Cayenne, Turmeric Powder and Salt. Stir until fragrant, about 1 minute. Whisk in the Broth and then the Coconut Milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes. Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the Peanuts, Tomatoes, Cilantro and the remaining Salt. Turn the heat off, cover, and let steam until the Chicken is just done, about 2 minutes longer. MASSAMAN CURRY is ready to serve
   

LIGHT CHICKEN PARMESAN

LIGHT CHICKEN PARMESAN


INGREDIENTS:
4  Boneless, Skinless Chicken Breast Halves,

2 Slice Whole-Wheat Sandwich Bread, Torn into Pieces
1 tbsp Grated Parmesan Cheese
1 clove Garlic, Minced
1/2 tsp Ground Black Pepper
1/2 tsp Salt 
1  Egg White
2 tbsp All-Purpose Flour
3/4 cup Shredded Part-Skim Mozzarella
800 gm Whole Peeled Tomatoes in Puree
1 tsp Olive Oil

PREPARATION:
Preheat oven to 425 degrees, with rack in upper third. Line a rimmed baking sheet with aluminum foil; set aside. In a food processor, place Bread, Parmesan, Oil, and a Pinch each Salt and Pepper. Pulse until coarse crumbs form; transfer to a shallow bowl. Place Flour in a second shallow bowl; season with Salt and Pepper. Place Egg White in a third shallow bowl, and beat with a fork until frothy. Dip top side of a Chicken Breast in Flour, Shaking Off Excess. Dip same side in Egg White, letting excess drip off, then in Breadcrumbs, pressing to adhere. Repeat with remaining Chicken and transfer, Breaded side up, to prepared Baking Sheet. Bake until Breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from oven; sprinkle with Mozzarella. Continue baking until Chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.Meanwhile, in a large skillet, place Tomatoes, Breaking them up with your fingers. Add Garlic; season with Salt and Pepper. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. LIGHT CHICKEN PARMESAN is ready to serve. Serve Chicken with a generous amount of Tomato Sauce.






PEACHY FROZEN YOGURT

PEACHY FROZEN YOGURT
INGREDIENTS:
 350 gm Frozen Sliced Peaches
 200 gm Low-Fat Peach Yogurt
 1 tbsp Sugar

PREPARATION:

In food processor with Knife Blade attached, process Frozen Peaches until finely shaved. Add Yogurt and Sugar. Process just until smooth. PEACHY FROZEN YOGURT is ready to serve.


KIWI ICE POPS

KIWI ICE POPS

INGREDIENTS:
4 Kiwis
1/2 cup  Fresh Lime Juice    
1 cup Sugar 
2 cup Water

PREPARATION:

Make the syrup by combining 1 cup  Water with the Sugar in a small Saucepan and bring just to a boil. Set aside to cool. Make the Ice Pops by using a Paring Knife, cut Kiwis into Quarters, Peel, and remove the White Core and Seeds from each piece. Place the seeded Kiwi Pieces in the bowl of a food processor fitted with a metal blade and puree to a liquid -- about 1 minute. Combine the pureed Kiwi, 3/4 cup Syrup, Lime Juice, and remaining 1 cup Water in a large bowl. Pour the mixture into Molds and Freeze until solid for about 6 hours. KIWI ICE POPS are ready to serve.




ALMOND FUDGE FREEZE

ALMOND FUDGE FREEZE

INGREDIENTS:

1/2 cup Ice
2 cups Sugar Free Reduced Fat Vanilla Frozen Yogurt
1/4 cup Sugar Free Hot Fudge Topping
1/8 tsp Almond Extract
Sugar Free Frozen Whipped Topping, Thawed
Cocoa Powder
PREPARATION:
Combine all ingredients in a blender container in the order listed. Process on and off, stirring in between to blend ingredients. Garnish with a Dollop of Whipped Topping and Cocoa Powder. ALMOND FUDGE FREEZE is ready to serve.









VEGETABLE PIZZA

VEGETABLE PIZZA

INGREDIENTS:
For DOUGH
½ kg Plain Flour
1 packet Yeast 

1tbsp Sugar
1 tsp Salt You can increase/decrease as per your taste,
2tsp Baking Powder
 

For TOPPING:
2 Onion (Sliced and Slightly Fried)
1 Tomatoes (without seeds and cut it into Slice)
2 Capsicum (without seeds and cut it into Slice)

½ cup Mushrooms (cut it into Slice)
½ cup Olives (cut it into Slice)
1cup  Pizza Sauce
200 grams Mozzarella Cheese

½ cup Butter

PREPARATION:

For DOUGH:

Take a bowl full of hot water, and add Yeast into it. Add Sugar and mix it nicely, then leave it for a while. Take another bowl and add Flour in it, when the Yeast gets enlarged then mix it with Flour.  Add Salt and Baking Powder and mix it properly, than rap the bowl with plastic foil and leave it for 3-4 hours.Then take it out and make round shape.
For TOPPING:
Glycerin the Baking Plate with Butter, and then set the Dough on that plate, apply pizza sauce to it and cover it nicely, then add Onion, Tomatoes, Capsicum and on top of it add Cheese. Then add Olives and Mushroom on it, and bake till the Dough gets cooked.VEGETABLE PIZZA is ready to serve.

PECAN PIE



PECAN PIE



INGREDIENTS:

 1 cup Dark Corn Syrup
 3 Eggs
 1 cup Sugar
 2 tbsp Butter, Melted
 1 tsp Vanilla Extract
 1 1/2  cups Pecans
 1 9  inch unbaked Deep Dish Pie Crust




PREPARATION:

Take a bowl. Add Corn Eggs, Syrup, Sugar, Butter and Vanilla Extract. Stir in Pecans. Pour into Pie Crust. Bake at 350˚F on Center Rack of Oven for 60 to 70 minutes. Cool for 2 hours. PECAN PIE is ready to serve.

PEANUT BUTTER CHEERIOS

PEANUT BUTTER CHERIOS

INGREDIENTS:
2 cups Cheerios,

2 cups Bite-Sized Shredded Wheat,
1/2 tsp Celery,
1-1/2 cups Salted Peanuts,
1/4 cup Butter, Cubed, 
1/2 tsp Paprika, 
2 cups Pretzel Sticks,
3 teaspoons Worcestershire sauce
1/2 Garlic Salt,
1/2 Salt,
1/2 Onion Salt.



PREPARATION:
In a large bowl, combine the Cereals, Pretzels and Nuts. In a small saucepan, melt Butter; stir in seasonings. Pour over Cereal Mixture; toss to coat. Spread in an non-greased 15-in. x 10-in. x 1-in. Baking Pan. Bake at 250°C for 1 hour, stirring every 15 minutes. Store in an airtight container. NUTS & BOLTS are ready to serve.




REMEDY FOR MOLE

REMEDY FOR MOLE



HOME MADE REMEDIES:
  • Take10 gm Baking Soda add 5 drops of Castor Oil. Apply on Moles during night time. It will start to remove in 15 days.
  • Paste Apple Cider three times a day on moles. In 3 weeks application moles will be started to remove.
  • Apply Honey on moles daily in the morning time. in 2-3 weeks application, it will be started to remove Moles from face.

REMEDY FOR GASTRIC PROBLEM

REMEDY FOR GASTRIC PROBLEM



HOW TO PREPARE:
Take 50 gm Fenugreek Seeds and 50 gm Black Seeds.  Grind them and keep in the powder in a Clean Bottle.
HOW TO USE:
Take 1/2 tsp in the morning with plain water and 1/2 tsp  at about 5'O clock with 1 glass of Water. Avoid to eat Beef, Egg, Chickpeas etc

REMEDY FOR STOMACH ACIDITY

REMEDY FOR STOMACH ACIDITY


REMIDIES:

    • Put the juice of one Fresh Lemon in a Glass and add 1/2 tsp Baking Soda to it. This will cause fizzing. Add some more Baking Soda and a cup of Water and stir it well so the Baking Soda dissolves completely. Drink this slowly on empty stomach . This is an Effective Antacid. Repeat it for 10-15 days and watch the difference.
    • Add 2 tsp Apple Cider Vinegar to a Glass of Warm Water. Allow the Water to cool to room temperature, then Drink. You will feel sootheness in your Stomach. This will resolve your problem. Repeat it for 10-15 days and watch the difference.
    • Before any Meal drink 1/2 cup of Water with 3 tbsp  Alvera Juice.

    WHITE HAIR REMEDY

    WHITE  HAIR REMEDY


    INGREDIENTS:
    20 gm Hina Leaves,
    15 gm Black Seeds,
    5 gm Cloves,
    500 gm Coconut Oil.

    HOW TO PREPARE:
    Take a wok. Add in Coconut Oil and all the ingredients in it and put it on fire at low -medium flame for 30 minutes. Turn off the fire. Lower down the wok and let it cool at room temperature. Stain the oil and keep it in a wide mouth bottle.

    HOW TO USE:
    Take some Oil with pores of your finger and apply on the roots of your Hair and rub gently. Early in the morning wash out with simple water daily. Watch out the difference in 15 days. your White Hair would be turning Black. This is time tested remedy.

    RASPBERRY BREAD



    RASPBERRY BREAD



    INGREDIENTS:

    1 cup  Milk, 

    3 Egg Yolks
    1 Egg White,
    1/3 cup plus 1 tsp Sugar,
    2 packages active Dry Yeast

    1 tsp Vanilla Extract

    1/2 tsp Almond Extract

    1/2 tsp Salt
    3 cups All-Purpose Flour
    1/2 cup Butter, Chilled and cut into small pieces



    FILLING:
    1 cup Raspberry Jam
    150 gm Canned Almond Paste, Coarsely Grated

    GLAZE/ FINISH:
    Cooking Spray
    1/2 to 3/4 cup sliced, chopped  Almonds
    2 tsp Sugar, preferably coarse sugar, such as Turbinado


    PREPARATION:
    To make Dough. Take a small bowl. Combine Warm Milk, 1 tsp Sugar and Yeast. Let stand about 10 minutes or until bubbly. Combine remaining Sugar, Salt, Flour and Butter in food processor. Pulse until well blended. Add Egg Yolks, Yeast Mixture and Extracts. Process 20 to 30 seconds until thoroughly mixed and Dough forms a ball. Transfer to a medium bowl, cover tightly with plastic wrap, and refrigerate at least up to 2 days. Remove Dough from refrigerator about 90 minutes before serving. Spray a large baking sheet with Cooking Spray. Divide Dough and form into balls, using about two-thirds of Dough in one and one-third in the other. Roll out larger ball and shape into a 9-by-12-inch oval, a little thicker than a Pizza Crust. Transfer to baking sheet. Spread jam on dough to within 3/4-inch of its edges; sprinkle Grated Almond paste over Jam. Roll out second portion of Dough into a slightly smaller oval, and place on the first, covering the filling. Roll the edge of lower Dough up around the top Dough, pinching to seal filling. Slash a few decorative cuts in top. Cover with a clean cloth and let rise in a warm place until almost doubled, about 45 minutes. About 30 minutes into the rise, preheat oven to 350F. Bake about 15 minutes. Remove, brush top with Beaten Egg White and sprinkle with Almonds and Sugar; continue baking another 25 minutes or until Golden and fragrant and shiny on top. RASPBERRY BREAD is ready to serve. Serve, warm or hot.

    RecipeINN

    RecipeINN