Ingredients:
500 gms tender chicken
50 gms cashew(grounded)
3/4 Dried Red Chillies
50 gms Dried coconut
50 gms Akkha dhana
2 spoons butter
coriander
salt to taste
Preparation:
In a pan take dhana, coconut, red chillies and cashew and soute till slightly brown and aroma rises.
Grind the above to paste.
In a pan take the butter and jeera and bay leaves for tadka add the paste and fry for 2/3 minutes. add the chicken, add little water and salt to taste. Cook till chicken is cooked and tender.
Garnish with coriander.
Serve hot with parathas.
Tuesday, May 31, 2011
Grilled Curry Shrimp Soft Tacos
This recipe makes 4 servings.
Ingredients:
1/3 cup (75 mL) olive oil
1/4 cup (50 mL) lime juice
1 tbsp (15 mL) ketchup
2 tsp (10 mL) sodium-reduced soy sauce
1 tsp (5 mL) curry powder
2 cloves garlic, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 pinch allspice
1 lb (454 g) raw jumbo shrimp, (size 21 to 30), peeled aand deveined
2 sweet red peppers, quartered
2 sweet yellow peppers, quartered
1 onion, cut in 1/2-inch thick rings
1 jalapeño pepper, seeded
1/4 cup (50 mL) chopped fresh cilantro
8 whole grain flour tortillas, (6 inches/15 cm)
Preparation:
In large bowl, whisk together 3 tbsp of the olive oil, 2 tbsp of the lime juice, ketchup, soy sauce, curry powder, garlic, half each of the salt and pepper, and the allspice. Add shrimp and toss to coat; set aside.
Brush red and yellow peppers and onion with 1 tbsp of the remaining olive oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until charred
and tender, 10 to 12 minutes. Cut into chunks.
In food processor, coarsely chop grilled vegetables and jalapeño pepper; transfer to large bowl. Add cilantro and remaining olive oil, lime juice, salt and pepper; toss to combine. Set salsa aside.
Add shrimp to grill over medium-high heat; close lid and grill, turning once, until shrimp are pink, 4 to 5 minutes. Divide shrimp and salsa among tortillas.
Ingredients:
1/3 cup (75 mL) olive oil
1/4 cup (50 mL) lime juice
1 tbsp (15 mL) ketchup
2 tsp (10 mL) sodium-reduced soy sauce
1 tsp (5 mL) curry powder
2 cloves garlic, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 pinch allspice
1 lb (454 g) raw jumbo shrimp, (size 21 to 30), peeled aand deveined
2 sweet red peppers, quartered
2 sweet yellow peppers, quartered
1 onion, cut in 1/2-inch thick rings
1 jalapeño pepper, seeded
1/4 cup (50 mL) chopped fresh cilantro
8 whole grain flour tortillas, (6 inches/15 cm)
Preparation:
In large bowl, whisk together 3 tbsp of the olive oil, 2 tbsp of the lime juice, ketchup, soy sauce, curry powder, garlic, half each of the salt and pepper, and the allspice. Add shrimp and toss to coat; set aside.
Brush red and yellow peppers and onion with 1 tbsp of the remaining olive oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until charred
and tender, 10 to 12 minutes. Cut into chunks.
In food processor, coarsely chop grilled vegetables and jalapeño pepper; transfer to large bowl. Add cilantro and remaining olive oil, lime juice, salt and pepper; toss to combine. Set salsa aside.
Add shrimp to grill over medium-high heat; close lid and grill, turning once, until shrimp are pink, 4 to 5 minutes. Divide shrimp and salsa among tortillas.
Cumin Carrot Tofu Patties
Ingredients:
2 tbsp (25 mL) olive oil
1 chopped onion
1/2 cup (125 mL) grated carrots
2 cloves garlic, minced
1/4 tsp (1 mL) ground cumin
pinch cayenne pepper
1 pkg (350 g) extra-firm tofu
1/3 cup (75 mL) tahini paste
1/2 cup (125 mL) chopped fresh parsley
1/4 cup (50 mL) dry bread crumbs
2 tbsp (25 mL) lemon juice
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 cup (250 mL) pasta sauce
1 tsp (5 mL) grated lemon rind
pinch cinnamon
Preparation:
*Makes 4 servings *
2 tbsp (25 mL) olive oil
1 chopped onion
1/2 cup (125 mL) grated carrots
2 cloves garlic, minced
1/4 tsp (1 mL) ground cumin
pinch cayenne pepper
1 pkg (350 g) extra-firm tofu
1/3 cup (75 mL) tahini paste
1/2 cup (125 mL) chopped fresh parsley
1/4 cup (50 mL) dry bread crumbs
2 tbsp (25 mL) lemon juice
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 cup (250 mL) pasta sauce
1 tsp (5 mL) grated lemon rind
pinch cinnamon
Preparation:
In nonstick skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook onion, carrot, garlic, pinch of the cumin and cayenne, stirring occasionally, for 5 minutes or until onion is softened. Set aside.
In food processor, blend tofu with tahini. Add onion mixture, half of the parsley, the bread crumbs, lemon juice, salt and pepper; pulse to combine. Form into eight 1/2-inch (1 cm) thick patties.
Heat remaining oil in clean skillet over medium heat; cook patties, in batches, for 4 minutes per side or until golden. Meanwhile, in saucepan, combine pasta sauce, lemon rind, cinnamon and remaining cumin and parsley; bring to simmer over medium-high heat, stirring often, about 3 minutes. Serve over patties.*Makes 4 servings *
Steamed Asparagus with Lemon --very Nutritious Dish
This reciepe makes 8 servings
INGREDIENTS
4 lb (1.8 kg) asparagus
2 tbsp (25 mL) lemon juice
2 tbsp (25 mL) vegetable oil
1 pinch salt
1 pinch pepper
Preparation:
Rinse asparagus; snap off woody ends. In wide skillet of boiling water, cover and simmer asparagus until tender-crisp, about 8 minutes. (Or place asparagus upright in asparagus cooker; cover and steam until tender-crisp, about 12 minutes.) Drain. Sprinkle with lemon juice, vegetable oil, salt and pepper.
Monday, May 30, 2011
Chillie
Ingredients
· 1 1/2 – 2 pounds ground beef (substitue Turkey)
· 2 large cans diced tomatos (unsalted)
· 1 medium onion chopped
· 2-4 tablespoons of tomato paste (usually would use ketchup which is a no-no on the diet)
· 2-3 cans red & white kidney beans and black beans
· 2-3 teaspoon minced garlic
· 1 1/2 teaspoons paprika
· 4 tablespoons chili powder
· 1 1/2 teaspoons cayenne pepper
· 1 teaspoons red chili flakes
· 1 1/2 teaspoons basil
· 1 1/2 teaspoons oregano
· Salt to taste
Instructions
· Sauté onions, garlic and spices in olive oil
· Brown ground meat and salt to taste
· tomato paste
· Add tomatos and juice from can into pot
· Rinse beans in colander under cold running water until it runs clear. This removes most of the gas-inducing parts of the bean. Add beans to potAllow chili to simmer on low for an hour or an hour and half.
· 1 1/2 – 2 pounds ground beef (substitue Turkey)
· 2 large cans diced tomatos (unsalted)
· 1 medium onion chopped
· 2-4 tablespoons of tomato paste (usually would use ketchup which is a no-no on the diet)
· 2-3 cans red & white kidney beans and black beans
· 2-3 teaspoon minced garlic
· 1 1/2 teaspoons paprika
· 4 tablespoons chili powder
· 1 1/2 teaspoons cayenne pepper
· 1 teaspoons red chili flakes
· 1 1/2 teaspoons basil
· 1 1/2 teaspoons oregano
· Salt to taste
Instructions
· Sauté onions, garlic and spices in olive oil
· Brown ground meat and salt to taste
· tomato paste
· Add tomatos and juice from can into pot
· Rinse beans in colander under cold running water until it runs clear. This removes most of the gas-inducing parts of the bean. Add beans to potAllow chili to simmer on low for an hour or an hour and half.
Sunday, May 15, 2011
Dal Chawal Palidu (DCP)
1st Step - Prepare Dal Pulav
Ingredients:
3 cups Toor dal
7 cups water
boil dal with 1 tbsp salt & pinch of turmeric, cook till dal is 3/4th cook
strain water and store stock of dal in a bowl
** Season dal (give tadka)
Ingredients:
1 medium size onion - chopped finely
2 green chopped chillies
1 tomato sliced
1/2 tsp cumin powder
1/4 tsp corriander powder
1 tsp red chillie powder
1 1/2 tbsp cooking oil
Heat oil and fry onions till red & crisp
add chillies & corriander, cumin & red chillie powder
add boiled dal and stir & mix well. fry for 3-5 minutes. cover with tomoatoes & sprinkle fresh chopped corriander, keep dal masala aside.
cook rice 3/4th & strain water & divide in 2 parts
Cover cooking pot with 1 part of boiled rice, cover it with dal masala and cover with remaining rice, sprinkle with 1/2 cup hot water, cover it tight with lid and on slow flame simmer for 15 minutes.
Prepare Palidu
Ingredients
3-4 drum sticks-make 4-5 inches pieces, add in dal stock
1 tomato - chopped
2-3 green chillies - slit
1/2 tsp ginger paste.
1 tsp garlic paste
1/2 small onion chopped
pinch of fenugreek seeds
1/2 cup wheat flour - soaked in 1 cup water
1 tbsp cooking oil
Method for preparation of Palidu:
Heat oil, fry fenugreek seeds, add onions & fry till dark brown & crisp,add ginger, garlic paste, chillies & all spices (such as coririander, cumin & red chillie powder) & stir for 2-3 minutes, add chopped tomatoes. Last add wheat flour mixture and keep stirring for 2 - 3 minutes and add dal water which was kept in bowl. cook on slow flame for 20 -30 minutes. Add juice of 1 lemon.
Garnish with chopped corriander
Serve Dal Pulav with Palidu
Ingredients:
3 cups Toor dal
7 cups water
boil dal with 1 tbsp salt & pinch of turmeric, cook till dal is 3/4th cook
strain water and store stock of dal in a bowl
** Season dal (give tadka)
Ingredients:
1 medium size onion - chopped finely
2 green chopped chillies
1 tomato sliced
1/2 tsp cumin powder
1/4 tsp corriander powder
1 tsp red chillie powder
1 1/2 tbsp cooking oil
Heat oil and fry onions till red & crisp
add chillies & corriander, cumin & red chillie powder
add boiled dal and stir & mix well. fry for 3-5 minutes. cover with tomoatoes & sprinkle fresh chopped corriander, keep dal masala aside.
cook rice 3/4th & strain water & divide in 2 parts
Cover cooking pot with 1 part of boiled rice, cover it with dal masala and cover with remaining rice, sprinkle with 1/2 cup hot water, cover it tight with lid and on slow flame simmer for 15 minutes.
Prepare Palidu
Ingredients
3-4 drum sticks-make 4-5 inches pieces, add in dal stock
1 tomato - chopped
2-3 green chillies - slit
1/2 tsp ginger paste.
1 tsp garlic paste
1/2 small onion chopped
pinch of fenugreek seeds
1/2 cup wheat flour - soaked in 1 cup water
1 tbsp cooking oil
Method for preparation of Palidu:
Heat oil, fry fenugreek seeds, add onions & fry till dark brown & crisp,add ginger, garlic paste, chillies & all spices (such as coririander, cumin & red chillie powder) & stir for 2-3 minutes, add chopped tomatoes. Last add wheat flour mixture and keep stirring for 2 - 3 minutes and add dal water which was kept in bowl. cook on slow flame for 20 -30 minutes. Add juice of 1 lemon.
Garnish with chopped corriander
Serve Dal Pulav with Palidu
Dal Chawal Palidu (DCP)
Ingredients for Dal Pulav
2 Cups Toor Dal --Boil in 8 cups water with 1/2 tsp salt & pinch of turmeric
when dal is 3/4th cook, strain out water in a bowl and store to make Palidu
Ingredients to make dal masala:
1 medium size onion, chopped,
2-3 green chillis, slit in centre
1/4 tsp corriander powder,
1/4 tsp cumin powder
1/2 tsp red chilli powder
2-3 tbsp cooking oil
8-10 curry leaves
1/4 cup chopped corriander
5 cups Basmati Rice (soak for 1/2 hour)
Method:
heat oil and fry onions till golden brown, add curry leaves and corriander, cumin & red chillie powder and stir for 2-3 minutes and add boiled dal and mix well and stir for 2-3 minutes. Sprinkle chopped corriander and keep aside.
Boil water in a pan and add soaked rice, add 1 tbsp salt and cook rice till 3/4th done.
strain water and divide rice in 2 parts. make one layer of rice in cooking pot, have another layer of dal & cover it with remaining rice. sprinkle 1/4 cup hot water all over the rice and cover and
cook on slow flame for 15-20 minutes (dum pe rakhna)
Prepare Palidu
Ingredients:
4-5 sticks of drumsticks or 1/2 kg sweet gourd--make pieces and add in dal stock.
1 big tomatoes-chopped
2 green chillies - slit in centre - add in dal stock
1 1/2 tsp garlic paste
1/2 inch ginger
1 1/2 tbsp wheat flour
1/2 tsp cumin powder
1/4 tsp corriander powder
1 tsp red chillie powder
2 tbsp cooking oil
pinch of fenugreek seeds
salt to taste
Method
heat oil and fry fenugreek
2 Cups Toor Dal --Boil in 8 cups water with 1/2 tsp salt & pinch of turmeric
when dal is 3/4th cook, strain out water in a bowl and store to make Palidu
Ingredients to make dal masala:
1 medium size onion, chopped,
2-3 green chillis, slit in centre
1/4 tsp corriander powder,
1/4 tsp cumin powder
1/2 tsp red chilli powder
2-3 tbsp cooking oil
8-10 curry leaves
1/4 cup chopped corriander
5 cups Basmati Rice (soak for 1/2 hour)
Method:
heat oil and fry onions till golden brown, add curry leaves and corriander, cumin & red chillie powder and stir for 2-3 minutes and add boiled dal and mix well and stir for 2-3 minutes. Sprinkle chopped corriander and keep aside.
Boil water in a pan and add soaked rice, add 1 tbsp salt and cook rice till 3/4th done.
strain water and divide rice in 2 parts. make one layer of rice in cooking pot, have another layer of dal & cover it with remaining rice. sprinkle 1/4 cup hot water all over the rice and cover and
cook on slow flame for 15-20 minutes (dum pe rakhna)
Prepare Palidu
Ingredients:
4-5 sticks of drumsticks or 1/2 kg sweet gourd--make pieces and add in dal stock.
1 big tomatoes-chopped
2 green chillies - slit in centre - add in dal stock
1 1/2 tsp garlic paste
1/2 inch ginger
1 1/2 tbsp wheat flour
1/2 tsp cumin powder
1/4 tsp corriander powder
1 tsp red chillie powder
2 tbsp cooking oil
pinch of fenugreek seeds
salt to taste
Method
heat oil and fry fenugreek
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