. Recipes: December 2014

CHILLI FLAKES


CHILLI FLAKES


INGREDIENTS:
10 - 15 Kashmir Red Chilli
4 - 5 Garlic Cloves
1/4 tsp Cumin Seeds
4 - 5 Curry Leaves

2 Pinches Black Seed

PREPARATION:

In a Sauce Pan, add all ingredients and dry roast them for 5-7 minutes. Then turn off the flame, let the ingredients cool down at room temperature. Now take a blinder, pour in all the ingredients and grind them for 5-7 Seconds. CHILLI FLAKES are ready to use. Store Chili Flakes in air tight bottle. You can instantly use it for hotter foods, if you need.




PAN ROASTED CARROTS WITH MINT & PARSLEY



PAN ROASTED CARROTS WITH MINT & PARSLEY

INGREDIENTS:

625 gm. Carrots (Cut on a diagonal into 3-inch-long pieces, halved lengthwise)

1/2 cup Chicken Broth

4 tsp. Olive Oil

½ tsp. Salt you can increase/decrease as per your taste.

½ tsp. Ground Pepper

1/4 cup Chopped Mint

1/4 cup Chopped Parsley

2 tsp. Lemon Juice

1/2 tsp. Lemon Zest (Finely Grated)



PREPARATION:

Place the Carrots, Broth and 1 tsp. Olive Oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the Carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the Carrots are lightly browned another 2 to 3 minutes. Season it with Salt and Pepper. Meanwhile, combine the Mint, Parsley, Juice, Zest and remaining 3 tsp. Olive Oil in a small dish. Sprinkle with Salt and Pepper. Toss the warm Carrots with the herb mixture. PAN ROASTED CARROTS WITH MINT & PARSLEY is ready to serve.



SPLIT GREEN GRAM HALWA



SPLIT GREEN GRAM HALWA

INGREDIENTS:
1 cup Split Green Gram skinless soaked and ground to a coarse paste
1 cup Ghee
1 tbsp. Gram flour
1 1/2 cups Milk
1-2 Pinches Saffron  (for garnish)
1 cup Sugar
3/4 cup  Ricotta cheese
1pinch Green Cardamom powder
10-12 Almonds cut into slivers
1 sheet Chandi ka varq
   

PREPARATION:
Heat Ghee in a non-stick pan. Add Gram Flour and mix well. Add Split Green Gram, lower heat and mix well. Sauté, stirring continuously, till Golden Brown or for 20-25 minutes. Heat ½ cup milk in a non-stick pan. Add generous Pinch of Saffron and mix well for 1 minute. Switch off heat. Heat Sugar and 1 cup Water in another non-stick pan. Cook till Sugar dissolves completely. Add Saffron Milk to Split Green Gram and mix well. Add remaining Milk and keep stirring. Add Ricotta Cheese in Saffron Milk pan, mix and heat for 2 minutes. Add Ricotta Cheese to Split Green Gram Mixture along with Cardamom Powder, some Almond Slivers and Sugar Syrup. Mix well, cover and cook on low heat for 5 minutes, stirring once a while. Remove lid, mix once. Switch off heat and transfer in a serving dish. SPLIT GREEN GRAM HALWA is ready to serve. Serve hot garnished with Chandi Ka Varq, Saffron and remaining Almond Slivers.

GRILLED CHICKEN BURGER



GRILLED CHICKEN BURGER



INGREDIENTS:

300 gm Chicken Breast

1/2 Red Pepper

1/2 Onion

1 tsp Olive Oil

a bit of Coriander and Parsley

a bit of Salt and Black Pepper,

1 Egg


PREPARATION:

Cut the Chicken Breast into small pieces in the food processor. Cut the Onion and Red Pepper in to little pieces. Mix the Chicken, Onion, Red Pepper, Parley, Coriander, Salt, Black Pepper and Oil together. Make 2 Burgers and spread omelet & Grill them on the BBQ. GRILLED CHICKEN BURGER is ready to serve.




STEAMED PRAWNS RICE CAKE



STEAMED PRAWNS RICE CAKE



INGREDIENTS:

1 ½ Glass Basmati Rice,

½ Glass White Rice,

1 Cup Coconut Milk,

½ kg Prawns,

1 Onion,

2tsp Salt,

4-5    Green Chilies,

1-2 Ginger Paste,

1-2 tbsp Garlic Paste,

¼ tsp Turmeric Powder,

1 tsp Red Chilli Powder,

1 tsp Coriander Powder,

4-5 Cups cooking oil.







PREPARATION:

Soak Rice in water for 3-4 Hours. Add Prawns that has been tempered in Turmeric Powder, Chili Powder & 1 tsp. Salt. Deep fry Prawns in Cooking Oil and let these to cool put it aside. in hot frying pan saute Onion, Green Chilies, Garlic and Ginger Paste, Curry Leaves in Turmeric Powder, Chili powder, Coriander Powder, 1 tsp. Salt and Fried Prawns. Stir well for 5 minutes and cook well. Grind the soaked Rice with thick Coconut Milk to make the batter. Grease the Bottom of s flat vessel with oil pour a ladle of the prepared ladle onto the vessel. Keep it inside a hot water steamer and cover it with a lid until it is cooked. Occasionally, open the lid and smear the layer of prawn mix on top of the batter. Allow it to set and repeat the process. Cover the vessel and steam until it”s cooked and allow it to cool before transferring hot into a serving plate. STEAMED PRAWNS RICE CAKE is ready to serve.

BANANA & COCONUT BISCUITS ( FITNESS FOOD – 3)



BANANA & COCONUT BISCUITS

( FITNESS FOOD – 3)
INGREDIENTS:

1 Banana

2tbsp. Milk

4tbsp. Shredded (desiccated) Coconut

4tbsp Oats

a handful of Walnuts

1/3tsp of Baking Powder



PREPARATION:

Pre-heat the oven at 180°C. Mash the Banana with a fork or using a hand blender. Chop the Walnuts and add them to the Banana. Also add the Milk, Coconut, Oat bran and Baking Powder. Divide mixture in 12 and shape as Biscuit. Place them in a non-stick tray and bake for 20-25 minutes or until Golden. BANANA & COCONUT BISCUITS are ready to serve.



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