Tag: cooking

Food Items Best for Children

For parents, it is very comfortable to purchase and prepare nutritious food for your kids but the difficult part is to make them eat it. It is a very difficult job for the parents to provide their kids with the necessary nutrients. This job becomes so frustrating because the parents can’t compel their kids to eat those nutritious foods. These days’ kids are much happy with the food stuff like pizzas, burgers and many more but these items does not provide the essential nutrients to the body. Parents must ensure that their kids get the supply of all the required vitamins and minerals from their meals as it is very vital in the growth of the child. So below there are some super nourishing food items that are best for the children.

Milk:

it is most essential drink for the kids. It is well liked by the kids but as they gradually grows up they tends to like it less. The reason behind it is that they start drinking so many other drinks which are obtainable in the homes. But milk is fundamental source of protein, calcium and so many vitamins. So make sure that milk is included in the diet of your child. You can add so many flavors to the milk in order to make it more likable by your kid. If the child is taking in foods that are rich in calcium then milk is the best source to compensate for that.

Apples:

Similar to many other fruits, apples are greatly enjoyed by the children. Apart from being sugary and juicy it is an immense source of nutrients that are very essential for the healthy wellbeing. The amount calorie in it in low and it is rich in Vitamin C. It is very important to know that the apple loses its fiber after peeling it off. So it is much better to provide your children with unpeeled apples rather than peeled apples in order to deliver them with the essential and needed fibers. Children tend to enjoy eating apples so it is necessary to include it in your kid’s diet.

Yoghurt:

It is another food that is very rich in calcium and hence it is quite beneficial for that child who doesn’t like drinking too much milk. So you should make sure that your child’s intake includes a good amount of yoghurt. The children usually enjoy eating it and hence it becomes so easy for the parents to make their kids eat it. But it is necessary that one should select the appropriate yoghurt for their kids with low fat and which does not include huge amount of added sugar in it.

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Vegetables:

As everyone knows that vegetable plays a very significant role in supplying nutrition to the body, but parents usually end up forcing or tricking their kids to eat them. Generally kids don’t enjoy eating spinach, sprouts etc. which are very nutritious and beneficial for the body. But apart from these vegetables, there are so many other that the children tend to relish. The vegetables that are usually friendly to children are pea, potatoes and carrots. Apart from this, it is very vital that the parents familiarize their kids with a lot of vegetables starting from the initial stage as gradually they will start eating them.

Oatmeal:

A nutritious breakfast is very important for the kids so they can perform very well at their schools. It has been found out that the breakfast helps in improving the memory of the children. Oatmeal can be treated as a very healthy breakfast your kid as it is very rich in fiber. In addition to that the cognitive functioning and implementation is also increased. It is not compulsory to serve oatmeal only during the breakfast. We can prepare it as more edible and appetizing by accompanying it with honey, berries and walnuts.

Eggs:

They are a perfect blend of taste and nutrition. Eggs are greatly enjoyed by the children and in addition to that they are very rich in vitamins as well as minerals. Moreover they provide proteins to the body. They include vitamin D and iron. They also contain choline. Eggs play a very crucial role and help to build and repair the muscles. They support the body in absorbing the calcium. A little amount of cholesterol is present in the eggs but they don’t include a great amount saturated fat. And hence eating an egg normally is acceptable. So serving the kids with scrambled eggs in the breakfast is a great source of nutrition.

Cheese:

Calcium is very essential for the body and hence parents must include calcium rich foods in their kid’s regime. Low fat cheese provides a great amount of calcium to the body. One can come out with various methods to include it in your kid’s diet. You can serve the kids with the vegetables topped with melted cheese. It is quite evident cheese sandwiches are very famous among the kids, so it can act as a delightful lunch.

June 24, 2014
Street Food Made Easy Part-2

Okay, for those of you who have read the previous edition to this article, I am not going to bother with an explanation regarding what street food is, how it tastes, what are its benefits and the like. However, for those who are reading about street food for the first time, this article will surely prove to be a pleasant surprise. And dare I say both for the tummy and the mind!

Street food can be of various types. It can include heavy or light food items as per your hunger pangs. Well, in this article, I would like to satisfy those among you who prefer the former category.

Often while returning from work or from school or from college, you find your stomach rumbling. Really loudly! Well, what to do? You know that having food from the street is not really the safest bet for your health. But what is the alternative then? It is really simple actually. Just make those street food items which you have been craving for God know how many days at your own home! Follow the recipes given below to get the most satisfying and sumptuous results with the utmost amount of ease on your part. I assure you that you will not be disappointed in the least. Simply read on to find out more!

(1) Dahi Papdi Chaat:

Dahi Papdi Chaat is a very popular north Indian (Maharashtrian) street food item. Chaat essentially means a Hindi word which literally means ‘to lick’. It is now used to describe a whole range of savoury snacks and fast food items across Indian and in some places abroad as well. Papdi refers to the special crisp fried dough wafers which are made in a special way by using refined white flour and oil (mustard usually) as the main ingredients.

Ingredients:

•Crisp Papdis: 24.
•Whisked Yoghurt: 1 ½ cups.
•Salt: According to taste.
•Sugar: 1 tbsp.
•Boiled and Chopped Potatoes: 2 medium sized.
•Blanched Sprouted Green Gram: ½ cup.
•Red Chilli-Garlic Chutney: ¼ cup.
•Green Chutney: ½ cup.
•Sweet Tamarind Chutney: ¼ cup.
•Roasted Cumin Powder: 1 tsp.
•Chaat Masala: ½ tsp.
•Red Chilli Powder: ½ tsp.
•Fresh Coriander Leaves: According to use.
•Sev: As required.
•Peeled Pomegranate (Anar): 2 tbsp.

Preparation:

•Add salt and sugar to the yogurt and whisk further till it has arrived at a smooth consistency. Keep the mixture in the refrigerator till use. In the meantime, arrange the Papdis on a medium-sized plate.
•Place some of the chopped potatoes over each Papdi. Over that, put some boiled sprouted moong. Drizzle a little Red Chilli-Garlic Chutney, Green Chutney and Sweet Tamarind Chutney over those.
•Sprinkle cumin powder, chaat masala, a little red chilli powder and salt. Top it all up with the chilled yogurt mixture.
•Drizzle some more of the Sweet Tamarind Chutney and the Red Chilli-Garlic Chutney. Then add the coriander leaves, Sev and the pomegranate pearls on top at the end.
•Serve immediately.

Preparation Time: 15-20 minutes.

Serves 4.

(2) Pav Bhaji:

Pav Bhaji is an exceedingly popular Maharashtrian street food item that traditionally originated in the Mumbai cuisine. While the Bhaji part of the dish is a traditional Indian name for a vegetable dish, the Pav or Pau or Pao was the Portuguese word for bread (small rolls). Pav Bhaji is native to Mumbai and has now become popular in almost all the metropolitan areas in India especially in those of central and western Indian states such as Gujarat and Karnataka.

Ingredients:

•Turmeric Powder: ¼ tsp.
•Pav Bhaji Masala Powder: 1 ½ tbsp.
•Ginger Garlic Paste: 1 ½ tbsp.
•Finely Chopped Tomatoes: 3 medium sized.
•Tomato Sauce (Optional): 4 tbsp.
•Lemon Juice (Optional): 1-2 tsp.
•Finely Chopped Onion for Garnishing (Optional): 1 small sized.
•Coriander Leaves for Garnishing: According to requirement.
•Butter/Oil for Bhaji: 1 tbsp.
•Additional Butter for Pav: According to requirement.
•Pav (Buns): 6 to 8.

Preparation:

•Add the butter or oil in a pan and heat it up. Add the chopped onions and fry till they turn translucent. Then, add the ginger garlic paste and fry till it gets fragrant.
•Add the chopped tomatoes, the turmeric powder and then sprinkle salt. Continue to fry till the tomatoes turn soft and mushy.
•Add the chilli powder, extra salt and Pav Bhaji Masala powder. Mix well and fry for another 2 minutes.
•Pour water so that it is just enough to cover the vegetables.
•Add the coriander leaves. Mix well and mash the curry if you desire a smooth Bhaji.
•Cook till the consistency of the gravy becomes thick.
•Slit the Pav buns horizontally leaving one edge intact.
•Heat the butter on a pan. Open the buns and toast it for a minute or two. If you like to make it spicier, sprinkle some Pav Bhaji Masala Powder on the inner side.
•Garnish with onions and serve either hot or warm.

Preparation Time: 25-30 minutes.

Serves 3-4.

So, there you are. I am sure that you must be salivating by now if you have read through the recipes and seen the pictures. Especially if you are on an empty stomach! Well, then. Why the wait up? Go to the kitchen and start cooking. Nobody is going to stop you from devouring these delicious food items once you are done!

Happy snacking folks!

June 15, 2014
Gobi Manchurian Recipe

Gobi Manchurian is a Indochinese item which is made out of fried cauliflower and this dish is popular all over India.We can find it in all the restaurants and occupies a respective place in the menu card. This Chinese dish became in India because it had a adaptive taste that is suited for many of the Indians.It is believed that the origination of this dish has came through a small Chinese community in that lived in Kolkata for a century. We can find two varieties of this dish, one is dry and the other is gravy.Both of these varieties can be prepared by using cauliflower, corn flour, maida flour, spring onion, capsicum, soy sauce, minced garlic, ground pepper, etc.generally spring onion is used for garnish purpose.It has mild spicy to hot taste this can be varied depending on one’s requirements.

This popular Indo Chinese recipe is very delicious and tasty.This can be prepared by using florets of cauliflower known as Gobi. This will be more delicious when we make a serve with steamed rice, rotis, naans, plain noodles.We can make dry and gravy version of this Gobi Manchurian by following some steps.

Gobi Manchurian recipe

Ingredients:

For making sauce:

1) Take a bunch of finely chopped spring onions approximately half the cup

2) Take two table spoons of finely chopped ginger

3) Take two table spoons of finely chopped garlic

4) Take half the table spoon of chopped celery

5) Take 1/4 or half table spoon of black pepper powder

6) Take one to two finely chopped green chillies

7) Take one table spoon of soy sauce

8) Take two to three table spoons of oil

9) Take one and half cup of fresh water

10) Take salt that is suitable for taste

For making batter:

1) Take medium sized Gobi or Cauliflower

2) Take one cup of maida or all purpose flour

3) Take three table spoon of corn flour

4) Take one table spoon of minced ginger garlic paste

5) Take one table spoon of soy sauce

6) Take half table spoon of black pepper powder

7) Take 3/4 cup of veg stock

8) Take oil that is required for making a deep fry

9) salt required amount

Ingredients required for making Gobi Manchurian

Preparation of Florets:

Gobi Manchurian which is one of the best starters that one can have in any party, occasion.Most of the people like this item and no one likes to ignore it.As there are two varieties of this type most of the people like to have dry item rather than gravy one as dry item is convenient to have as a snack item before dinner. The preparation of dry Gobi Manchurian involves two parts 1) making of florets, 2) make spicy saute.

Step 1:

At first take a fresh cauliflower and wash it thoroughly to see that it is dust free, care should be taken that the florets should not get damaged.Take a bowl of water and add salt, cauliflower florets to it,allow it to boil in salted water for three to four minutes on a medium flame.After boiling, excess water is drained and spread these cauliflower florets on a tissue paper.

Boiling the florets in salt water

Step 2:

Take a bowl and mix maida,corn flour,ginger paste,garlic paste,water and salt to form a batter.Care should be taken that this batter is not so thick or thin.Make sure that this batter must have thickness similar to dosa batter.Now add all the florets to this batter and mix them well.For better taste of this Manchurian batter must be evenly mixed to these florets.

Batter preparation for making gobi Manchurian recipe

Step 3:

At first take a pan and add oil to it that is required for deep fry of these florets.Heat the oil on a medium flame and slowly add the florets to it that are mixed with batter.Fry these florets on a medium flame and care should be taken that they should not turn the oil may not spill.Frying process is done till their color changes to brown.After they are fried transfer these fried florets to a plate.

Deep frying of florets in oil

Preparation of saute:

Step 1:

Take a deep pan or kadai and add two table spoons of oil.Heat it on a medium flame and add ginger paste, garlic paste, finely chopped green chillies, chopped capsicum, finely chopped onion to it and saute them well on a high flame for about three to four minutes.

Gobi-Manchurian-saute making process

step 2:

To the mixture add soy sauce,tomato ketchup, chilli sauce and salt that is required for taste,now saute this mixture well until all the ingredients are well mixed.It must be stirred continuously for about one minute and add deep fried florets to this mixture.

Adding florets to the sauce mixtures and saute it

step 3:

Add deep fried florets to the pan and continuously toss the pan so that all the ingredients are well attached to each of the florets.This process of mixing must be continued for about two to three minutes on a high flame. Care should be taken while tossing the items on pan as spilling may happen.That’s it very tasty and spicy hot Gobi Manchurian is ready, take it to a serving place and enjoy the Indo Chinese recipe.

Serve the Gobi Manchurian in a plate

June 15, 2014
Tandoori Chicken

Tandoori chicken is a famous South Asian dish which is made out of roasted chicken by adding spices and yogurt.The name Tandoor chicken is originated from the preparation process itself,as it is prepared in a cylindrical clay oven called Tandoor. Tandoor is heated by using wood or charcoal.By doing so we can heat the meat directly on live fire.By doing so we can remove the excess fat present in it and the meat gets cooked with the fat and juice in it.These Tandoor are generally maintained at high temperatures.

This spicy mouth watering tandoori chicken is originated in Punjab region.The tandoori chicken has became official from the incident that took place once at Moti Mahal, where the first Prime Minister of India Jawaharlal Nehru was served this dish, he inherently enjoyed the dish and made it a regular dish at official banquets.This is generally cooked at very high temperatures on a traditional grill.

Spicy mouth watering Tandoori chicken recipe

Ingredients:

1) Take 3/4 kg of Chicken( leg pieces are more advisable )

For marinade:

1) Take one cup of yogurt or curd of low fat

2) Take chopped onion slices

3) Take half slice of lime

4) Take one clove garlic

5) Take 1/2 inch of ginger and peel off the skin

6) Take two green chilli

7) Take one and half table spoon of garam masala

8) Take salt that is sufficient for taste

9) Take red food color and orange food color

For Baking:

1) Take a cookery tray

2) Take Aluminum foil

3) Take a pastry brush (this is optional)

Ingredients required for making tandoori chicken

Preparation:

For making delicious Chicken tandoori it takes about 30 minutes of cooking process,but before starting the cooking process the chicken that is taken must be marinated for one whole night so that it gives a better taste.The preparation of chicken tandoori can be learned easily by step by step process.

Step 1:

For the first step of preparation we have to take chicken and wash it thoroughly so that the waste matter and dust particles that get stuck to the chicken gets washed away.After washing the chicken let them drain and arrange those pieces on a in a plate.Make sure you do not remove the skin part as it actually protects the flesh when you bake it.Make deep slits on either side of the leg pieces such that the bone gets touched to the knife.This will help the chicken to marinate well.

Making deep slits on either side of chicken legs

Step 2:

Take a deep bowl and squeeze the half slice of lime into it,to this add salt that is sufficient for taste.Mix these well until the salt gets mixed in the lemon juice.Now take a leg piece add lemon juice to it and take some of it in the hand and do massage the chicken piece well.repeat this process to all the chicken pieces.As soon as this process is completed keep it in a refrigerate it for 20 to 30 minutes.Now take a mixie and add curd, garam masala, tomato sauce, ginger, garlic, one table spoon of salt, green chili, sliced onion and grind it until a smooth paste is formed.

Ingredients are well mixed to form a smooth paste

Step 3:

After the paste is ready,now take the chicken pieces from the refrigerator into a bowl and mix them with lime, food color, few drops of water.Make sure each piece gets the mixture eventually.After this process is completed your chicken will look all red.Take the marinade in a large bowl and add each piece individually and massage the paste into the slits and on both sides and leave it in the bowl.After doing so, keep them back in the refrigerator for at least 8 hrs or one whole day.The chicken gets more taste a the marination time increases.

Chicken Pieces must be marinade for at least 8 hours

Step 4:

On the next day after marination of chicken pieces get ready for making tandoori.At first clean up the oven and heat it alone for a very high temperature that is available in one’s oven.Now take a cookery and line it with the aluminum foils that we have taken earlier.As this process is going on take the marinade chicken from the refrigerator and shake it once so that the excess paste that get stuck to it will be removed.Now place it on a cookery sheet and wrap the tail of these chicken pieces with a cookery sheet.

Chicken tandoori preparation process

Step 5:

Now place this pieces in a tray carefully in the middle of the oven.Allow them to get fried in the oven for about 15 minutes.After it gets cooked, slowly remove the tray by using oven mitts.Again add some marinade using a spoon ad please note that you should not touch them directly as it may hurt you.allow it to get cooked for about ten minutes.At this moment all the juice that is present in the chicken gets burnt and gets completely cooked because of the extreme temperature.Then take the tray out.That’s it very spicy and mouth watering chicken tandoori is ready and move it to a serving plate.

Mouth watering chicken tandoori is ready

June 15, 2014
Street Food Made Easy Part-1

They say that temptation was the fall of man. Well, the Bible does anyway. It relates how Eve and Adam gave in to temptation when falsely lured by the Serpent and how they bit into the Forbidden Fruit. Despite being forbidden repeatedly, their greed was predominant. And this small act of temptation signified their fall from God’s grace and the Garden of Eden.
One such similar temptation when it comes to matters of the tummy is street food. It is not gastronomically appropriate for you. In fact, it is every dietitian’s worst nightmare come true. You are highly aware of all these solid facts! And yet you simply can’t stay away from these forbidden delights out on the city streets. Street food just has that certain appeal of its own, you say.
Now what comes to your mind immediately when upon hearing the term ‘street food’? Unhealthy? Unhygienic? Inappropriate? Unfit? Unpalatable? Well, there might just be a way to avoid all of the above terms and also savour these tempting snacks at the same time. How you ask? It’s impossible no longer. If you have the recipe to spruce up these cookeries at hand, you no longer have to worry about any outside problem at all. You can be your own cook and your own critic at the same time! And all while enjoying the comforts of your own little kitchen at home as well. Don’t worry even if you are a beginner at cooking. All you have to do is simply follow the recipes and voila! There you go. You have those mouth-watering and irresistible food items right in front of you all just waiting to be devoured. Now then, we ask. How much better could it honestly get?
What’s the wait up for then? Simply make a note of the following recipes. Close your eyes. And just let your taste buds do the talking. Read on to find out more!

(1) Bhelpuri:

Bhelpuri is a savoury Indian snack, and also a variant of chaat. It is typically prepared by mixing together appropriate portions of puffed rice, vegetables and a tangy tamarind sauce along with a few other ingredients on the side. Bhelpuri is thought to have originated in Gujarat. Thereafter, because of its immense popularity among the mass, the recipe has spread to many other parts of India where it has been modified accordingly to suit local food availability. The Kolkata variant of Bhelpuri is called Jhaal Muri (meaning “spicy puffed rice “). A native Mysore variant of Bhelpuri is known as Churumuri or Churmuri in Bangalore.

Ingredients:

• Puffed Rice: 2 cups.
• Sev: ½ cup.
• Roasted Masala Chana Dal: ¼ cup.
• Roasted Peanuts: ¼ cup.
• Crisp Puris: 8.
• Onion: 1 medium sized.
• Potatoes: 2 medium sized.
• Green Chillies: 2-3
• Salt: According to taste.
• Green Chutney: ¼ cup.
• Tamarind Chutney: ½ cup.
• Garlic and Red Chilli Chutney: 2 tbsp.
• Lemon Juice: 1 tsp.
• Fresh Coriander Leaves: 10-15.

Preparation:

•Peel the onion and chop finely. Clean the coriander leaves, wash well and then chop finely. Boil the potatoes. Then peel and cut into bite sized pieces. Wash and remove stems. Then finely chop the green chillies.
•Combine the puffed rice, onion, roasted masala chana dal, peanuts, potatoes, green chillies, half of the Sev and toss well in a big mixing bowl. Add four crushed puris and mix further. Add salt according to taste. Add the three chutneys as per your own taste and mix well. Add lemon juice and mix well.
•Garnish with the chopped coriander leaves and the remaining Sev. Serve immediately along with the remaining puris to eat.

Preparation Time: 12-15 minutes.

Serves 4.

(2) Panipuri:

Panipuri (also known as Golgappa, Pani ke Bataashe, Phuchka or Gupchup) is a popular street snack famous all over the countries of India, Pakistan, Bangladesh and Nepal. It basically consists of a round, hollow fried crispy puri which is filled with a mixture of flavored water (“pani”), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. It is generally small enough to fit completely into one’s mouth in one go. The pleasure lies in being able to swallow it whole and thus, relish the small bite-sized snack as it is meant to be. It is an exceedingly popular street food dish especially in the regions of Mumbai, Kolkata, Delhi and Lucknow in India. The panipuri is said to have originated from the Magadha region of India.

Ingredients:

•Crisp Puffed Puris: 40.
•Date and Tamarind Chutney: 1 ½ cups.

For the filling:

•Boiled Bean Sprouts: 1 cup.
•Boiled Potatoes cut into small pieces: 2 big-sized.
•Black Salt: According to taste.
•Chaat Masala: 1 tsp.

For Pani:

•Fresh Coriander Leaves: 20-25.
•Fresh Mint Leaves: 20-25.
•Green Chilies: 5-6.
•Panipuri Masala: 2 tbsp.
•Dried Mint Powder: 12 tbsp.
•Black Salt: According to taste.
•Salt: According to taste.
•Roasted Cumin Powder: ½ tbsp.
•Lemon Juice: 3 tbsp.
•Boondi: ¼ cup.
•Dry Mango Powder: 2 tsp.

Preparation:

•To make the moong sprout filling, combine all the ingredients in a bowl, toss to mix well and set aside.
•To make the pani, grind the coriander leaves , mint leaves and green chillies to a paste using water as required.
•Transfer the coriander and mint paste into a large bowl, add panipuri masala, dry mango powder, black salt, salt, cumin powder and lemon juice and stir to mix well. Add six cups of water to the above mixture.
•Stir to mix well and put to chill in the refrigerator. While serving, add boondi to the prepared pani and stir.
•Take a puri, break a little of the crust, fill it up with a little moong and potato filling followed up by a half a tablespoon of sweet date and tamarind chutney each.
•Dip the puri in the prepared pani and serve immediately. Similarly, prepare the remaining puris and serve.

Preparation Time: 16-20 minutes.

Serves 4.

Well then, what are you waiting for? These delicious street food items are exceedingly simple to make. Moreover, you can vouch for the food hygiene yourself. We assure that they will surely leave you craving for more. And more.

So, stop slacking! Get snacking!

June 13, 2014
Chicken Manchow Soup

Soup is a form of liquid food that is mostly taken before lunch as a starter.It is made by using various ingredients vegetables,meat,corn,tomatoes,water also.These ingredients are boiled along with these items and the flavor or juice that comes out of it is extracted and served as a soup.Single bowl of soup makes our taste buds feel yummy and delicious.The word soup is originated from Sanskrit Su and Po which means good nutrition.This soup before lunch or dinner is more preferable and makes our diet with very low calories.This flavorful soup is very healthy and delicious with mild spices.We can also remove the fat content present in it by removing the layer formed on the soup by using a large spoon.It is better to choose a water based soup than a cream based soup as water based has low fat and calories compared to cream based soups.

Many of the experts say that we eat soup rather than drinking it as we consider it as a part of meal. Soup is mostly taken by using a deep cut spoon as it is convenient and comfortable having in that way. We have many types of soups which are chunky, crispy, delicious, vegetables, meat, creamy and many more,each of these having involves different preparation process.

Popular Chicken Manchow soup

History:

According to history soup is also having a long history around 5000 BC. Soup is a formed by the combination of various ingredients in a large pot to originate nutritious, healthy, easily digestive item. This is a perfect choice for travelers, rich, poor, every one.The soup was first added to the menu in the restaurants during 18th century in Paris.In 19th century canned and dehydrated soups are fed to trail by cowboys and Soldiers. Later these soups are diet restricted by making it with low salt and high fiber.

Ingredients:

Veggies:

1) Take 200 grams of finely chopped chicken ( just ignore this if you are going for a veg soup )

2) Take finely chopped green chillies

3) Take one table spoon finely chopped garlic

4) Take 1/4 cup of cabbage pieces

5) Take 1/4 cup of chopped carrot pieces

6) Take 1/4 cup of red bell pepper

7) Take 1/4 cup of chopped capsicum

8) Take two table spoon of finely chopped spring onion

For the preparation of sauce:

1) Take two table spoon of tomato puree

2) Take one table spoon of red chilli sauce

3) Take one table spoon of soy sauce

4) Take one spoon of vinegar

5) Take one table spoon of ground black pepper

6) Take two cups of chicken stock

7) Take two table spoons of canola oil

8) Take salt that is suitable for one’s taste

Ingredients that are required for making Manchow soup

Preparation:

Manchow soup is a popular soup in Indian Chinese cuisine.It is very easy to prepare and it gives a great hot and spicy taste to our taste buds.We can find it ease in many restaurants in their menu cards. Many of the people like to have this soup with Manchurian,but individually it also tastes good. The color of the soup is dark brown and is made out of various vegetables, spices, chicken( if not vegetarian consider this), corn flour, soy sauce, salt required amount, garlic, chilli peppers. All these combined to give a soft hot and spicy taste to the soup.

Step 1:

At first take a nonstick pan and heat it with two table spoons of oil at high flame.Now add garlic that we have taken, add half of the green chillies to the oil and saute them for about 30 seconds.Care should be taken that these garlic should not turn their color to brown.After this process now add finely chopped carrot and chicken pieces and saute them for about 2 to 3 minutes on a high flame.

Chicken Manchaw Soup preparation process step one

Step 2:

As the cooking process of carrot and chicken are completed, now add cabbage, bell pepper, capsicum and saute this mixture for about one minute on a high flame.As this process is done now take a small bowl where we have to mix tomato puree, red chilli sauce, soy sauce, vinegar.After mixing these well pour this mixture into the wok by adding chicken stock and stir it completely so that all these recipe gets mixed with the vegetables and chicken pieces,but be careful while stirring as it may spill over.Let this mixture be cooked for two minutes on a high flame.

Chicken Manchow Soup preparation process step 2

Step 3:

As the ingredients are well mixed to form a thick substance now add few spring onion pieces and ground black pepper that we have taken earlier and switch off the flame.That’s it the hot and spicy Chicken Manchow soup is prepared and we can take it to a serving bowl.It is advisable to take the soup when it is hot only so that we can enjoy each sip of delicious Chicken Manchow soup. The chicken pieces are soft and easily digestive.These pieces are enriched with the juice of all the ingredients and have a mouth watering taste.

Delicious hot and spicy Chicken Manchow soup

June 13, 2014
Ghee rice recipe

The main food item in south India is rice,using this rice there are many recipes prepared depending on the locality and taste.One of the most popular rice made recipe is ghee rice which is made by many people instantly in their homes.Because of its easy making,less time taking process and most adorable taste many of the busy people prefer making this at their home.This process is so simple because of the usage of a pressure cooker,it reduces the cooking time and also reduces the complications and mess that no one would like during busy hours.This is one of the best one which is very easy to make and makes a very good lunch box recipe so that people with busy working hours can do it for their children and for them which saves their valuable time.

Famous south Indian ghee rice recipe

Ghee is a classified form of butter that is firstly originated in India and spread to many other countries.It is commonly being used in many countries like Pakistan,Bangladesh,Nepal,Srilanka many other other countries.The name Ghee is originated from Sanskrit and depending on the regional languages its name is followed by their regional slang.It is prepared from the extract of a residue from milk called butter.Ghee is prepared by simmering butter and removing the residue aside.The main quality factor of Ghee depends on quality of butter and the duration of its boiling.

Home made ghee

This Ghee has wide range of applications.It are used widely in India in various dishes which adds a better flavor of taste to the food items.In making sweets they get enriched taste because of this.Many people mix in rice along with pickle to enjoy the taste of food.It has high fat content about 8 mg of cholesterol for one table spoon of Ghee.

Ingredients:

1) One cup of Basmati Rice

2) One cup of finely chopped Onion

3) One small Cinnamon stick (which adds its flavor)

4) Two to Three Cloves (lavangam)

5) One Green Cardamom (Yaalakkaya)

6) Half teaspoon Black Peppercorns (Miriyal podi)

7) One small Bay Leaf (Biryani Aku)

8) Four to Five Cashew Nuts

9) Three to Four Raisins (Endu Draksha)

10) One teaspoon crushed Ginger Garlic

11) One Green Chili Finely chopped

12) One tablespoon Ghee (Clarified butter)

13) Two cups of water

14) salt required amount

Ghee rice Ingredients required

Procedure:

We can find many versions of Ghee rice around different parts of India.Different type of recipes involve different type of making process.In few types the rice is cooked in ghee with spices and some recipes call for seasoning the spices in ghee and adding the steamed rice like the fried rice.If we go for Andhra style of making we need only pepper powder and no other spice is used.This can be cooked by using egg or without egg depending on our requirement.The main taste for this Ghee rice comes from the flavor of pepper and curry leaves fried in ghee.

Step 1:

For the better taste we can go for Basmati rice for effective making of this ghee rice.At the first step we have to wash the rice grains thoroughly for about two to three minutes in mineral water to remove the excess starch and dust particles present in the rice.Now keep the rice in a bowl and pour fresh water up to one third of rice and leave it to soak them for 20 minutes.because of this washing we can also avoid sticking of rice grains while cooking process.After the completion of twenty minutes leave the soaked rice to get drained.

Washing process of Basmati rice

Step 2:

As the first step has completed then keep that drained rice aside, now pressure cooker on the stove and take two spoons of ghee in it.On the stove and heat this ghee until it melts and then add cinnamon, cloves, cardamom, black peppercorns and a piece of bay leaf.all these are stirred in that pressure cooker until their color changes to brown or gold color.Now take the chopped onion and they are stirred along with the ingredients until their color changes.

Preparing Ghee rice and deep fry chopped onions

Step 3:

To this onion, cinnamon, cloves, cardamom, black peppercorns and a piece of bay leaf mixture that we have prepared add a cup of cashew nuts, raisins, crushed ginger garlic and chopped green chilies and mix them thoroughly by keeping the flame low for about one minute.Now at this stage add drained rice to the pressure cooker.Now add salt to taste and 2 cups of water.Mix them properly and close the lid.The cooking process must be done for at least two whistles.

adding drained rice to it

Step 4:

After the whistles are out you have to turn off the flame and leave the pressure cooker aside without taking the lid out and leave it undisturbed so that the pressure in it come down naturally.for this process to go on it takes at least 5 to 8 minutes.Now you can open the lid and stir it carefully once to get mixed the cashew nuts and other ingredients.That’s it tasty and spicy ghee rice is ready to eat.Now take it to ta serving plate and we can add decorations to it by using carrot or tomato.

Ghee rice in a serving plate

June 11, 2014
Rava Khichdi a simple and comfort food

Khichdi is one of the India’s best comfort food available.In India mostly south India people eat things made out of rice as it is their abundant available product.There are many items made out of rice out of them one the most comfort and easily prepared food item is Khichdi.It is done at the time of breakfast or evenings mostly.Few people who are busy with their life make this recipe which consumes their time and has a great taste.The dish is mainly inspired from the Anglo Indian dish kedgeree.It is also said that it is a inspiration for the popular Egyptian dish Kushari.Khichdi was popular at the time of Mughals mainly Jahangir.

Rava Khichdi recipe

The word khichdi is originated from the Sanskrit word Khicca which means a combination of rice and pulses based dish.This Indian comfort food is considered as a light, nutritious meal, healthy food with exact amount of spices.This can be prepared and served to infants, sick people, and for the people which are really physically weak conditions.Most the people who follows Ayurveda appreciate it.We can see this Khichdi is a daily meal for some people in Gujarat and they make several varieties of it.

At first Mughals started this dish named khichdi and they made it rich by adding strong spices, dry fruits and nuts.The Britishers during their time modified this dish by adding fish and eggs to the ingredients.During their time they named this Khichdi as Kedgeree,which became a popular dish during their ruling.They used to have it as their breakfast and later it has spread to their country also.

Ingredients:

1) One cup of Rava

2) Three cups of water

3) Two table spoons of Oil

4) One to two table spoon of Ghee

5) 1/4 table spoon of Mustard seeds

6) Take two Green chilli

7) 1/4 table spoon of Channa dal

8) 1/4 table spoon of Urad dal

9) Salt required for taste

10) Chopped onion (long pieces)

11) One Tomato

12) Half Chopped carrot

13) Green Peas few

14) Turmeric powder 1/4 tsp

15) Curry leaves few

16) Cashew nuts few (optional)

Ingredients for the preparation of rava Khichdi

Preparation:

Rava Khichidi the mouth watering south Indian dish mostly prepared for breakfast.But few south Indians prepare it irrelevant of the time during breakfast,lunch,evening snacks time,dinner.It can be prepared for any meal of the day.Few people take it along with coffee by which they enjoy its taste.Generally in most of the south Indian weddings they serve this rava kichadi with sambar and chutney as an accompaniment dish.The taste changes for every place and it depends on they way of preparation.Some got talent in making a perfect rava Khichdi and some are not good in making it.Try learning how to make a perfect khichdi to enjoy its complete taste.This is generally prepared by using Ghee but if we use a mixture of oil and ghee it reduces the excess calories.One can try to do this for a small change instead of making usual vegetable rava upma.

Step 1:

At first we have to roast the rava in a pan by taking one table spoon of ghee and make a deep fry until you get a nice aroma of roasted rava.We can skip this step if you have bought roasted rava from the shop.Chop all the vegetables finely and keep them aside for further process.Take a kadai and heat the Ghee and oil mixture and stir it for two minutes then add bengal gram to it and fry them till their color changes slightly.Now add mustard seeds,urad dal and curry leaves to it and saute them well until they turn their color to brown.Now add finely chopped onions, slit chillies and ginger.Make a deep fry of all these ingredients to turn their color.Now add all the finely chopped vegetables and turmeric powder.

Rava khichdi preparation process

Step 2:

This vegetables are cooked with the ingredients and saute them for two to three minutes.Make sure the vegetables are not over cooked as they have to be cooked along with rava again so let them be half cooked.Now to this mixture add three cups of water and add salt that is sufficient for taste as it different from one to one.While cooking we can check the taste as the salt is sufficient or not depending on that we have to add more water or salt.But if the water is quite salty don’t add water just leave it as we add the rava it will be perfect.

Rava khichdi making-adding three cups of water and saute

Step 3:

The cooking process is continued until the water bubbles comes then reduce the flame and now we have to add rava slowly to this boiling water with one hand and care should be taken that the boiling water should not fall on hand.While adding rava to the boiling water stir it continuously with the other hand to avoid formation of lumps.This stirring is done till it forms a semi solid state then add a table spoon of ghee on the top of it and stir it completely so that the ghee gets mixed in it.Do this process till the water completely gets absorbed and then close the lid and cook it in a low flame then turn off the flame.That’s it we have preparead most delicious south Indian recipe rava khichdi.Move it to a serving plate and enjoy the taste.we can have it with raita as a great combination.

Rava-Khichidi-with raita

June 11, 2014
Rainy Day Nibbles!

“Rain, rain, go away! Come again another day. “ ~

It’s raining outside and you can hear the raindrops going pitter patter against the window glass. You strain your ears to hear the splashing of the rain against the sidewalk. It is at that exact moment you realize that the Monsoon season has truly arrived.

With the advent of the rains, you can hardly go out to eat as you are bound to get thoroughly drenched in the process. So what to do to satisfy your inconsolable tummy which seems to have a mind of its own? Or in case some unexpected guests drop in at your home? Not to worry! Here is a list of two yummilicious food items along with their recipes that you can make on your own and that too while sitting in the comfort of your home sweet home. We know that it is pleasure personified to gorge on some tasty snacks along with a hot cup of tea or coffee in your hand on a rainy day. So, there you go. Read on as we help you accomplish that goal!

(1) ALOO CHAAT:
This is a tasty snack loved by one and all. Diced potatoes (Aloo) are cooked in oil and deep-fried until they are crisp and golden-brown. Then they are garnished with all your favourite things and ready for you to nibble on! But hey! Wait a moment now. Do we spot drooling?
Hint: Use toothpicks instead of usual spoons or forks to get that perfect ambiance of your favourite street food stall.

Ingredients:

3 Peeled Medium-sized Aloo (potatoes)
1/2 tsp Red Chilli Powder
1 tsp Roasted Cumin Powder
1 tsp Chaat Masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
Optional garnish – Chopped onion, Tomato julienne, fresh Pomegranate seeds and oil for frying.

Preparation:

•Dice Aloo (potatoes) into fairly large 3/4 to 1 inch cubes.
•Heat the oil in a wok and deep fry the potatoes till golden brown and cooked through. Drain on paper.
•In a bowl, place the fried potatoes and toss with red Chilli powder, Cumin powder and Chaat Masala.
•Add mint chutney and/or tamarind chutney according to taste and toss to coat evenly.
•Serve sizzling hot with toothpicks in individual bowls garnished with coriander leaves.
•You can also additionally garnish the Aloo Chaat with chopped Onions, Tomato julienne or fresh Pomegranate seeds.

Preparation Time: 20-25 minutes

Serves 2/3

(2) VEGETABLE SAMOSA:
This is a special North-Indian snack which is extremely easy to make and delicious to eat as well. A fried crispy covering with the stuffing of your choice inside leaves you craving for yet more. It is roughly triangular in shape usually but the size can vary from place to place.
Hint: Potato acts as the binding agent here. So, be sure to be liberal with that while stuffing!

Ingredients For Cover:

3-4 cup all purpose flour (Maida)
Water to Knead dough
2 tbsp oil
Little salt
1/4th tsp Ajwain seeds (optional)

Ingredients For Stuffing:

3-4 Potatoes (boiled, peeled and mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2 tsp Ginger (crushed)
1 tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2 tsp Garam Masala powder
Salt to taste
Red chili powder to taste
1/2 tsp Dry Mango powder( Amchur) (optional)

Preparation:

For Cover:

•Mix all the ingredients together in a big bowl except for the water.
•Then, start adding a little water at a time.
•Pat and knead well for several times until a soft pliable dough is made.
•Cover it with a moist Muslin cloth and keep aside for 15 minutes so that the dough becomes firm.
For Stuffing:
•In a bowl, add mashed potatoes and all the dry masala (salt, chili powder, mango powder, Garam masala) and green chilies and ginger. Mix well.
•Add the green peas, cashews and raisins into the mixture.
•Add coriander and keep aside for a while.

To Proceed:

•Take small rolls of dough and roll it into a 4″-5″ diameter circle.
•Cut it into two parts like a semi-circle.
•Now, take one semi circle and fold it like a cone. Use a little water while doing so.
•Place a spoon of filling inside the cone and seal the third side firmly using a drop of water.
•Heat oil in a deep vessel and deep fry till golden brown (medium flame).
•Serve the steaming hot samosas with tamarind chutney.

Preparation Time: 40-45 minutes

Serves 2

So, what are you waiting for? Come on. Go into the kitchen and get started! Cook these easy to make and irresistible snacks and satisfy those hunger pangs. These lip-smacking items serve to be an instant hit among all your guests as well. We assure you that you won’t be disappointed as these snacks will only add to your happiness on what would have been an otherwise dull and dreary rainy day.

Happy nibbling!

June 7, 2014
Hyderabad Chicken Dum Biryani

Hyderabad Chicken Dum Biryani has a lot of specialty and particularly it is famous all over the globe. The name Biryani is originated from a Persian word Beryan which refers to frying or roasting. Biryani is made out of fine basmati rice. The word Biryani itself enhances the feeling of joy and comfort. No one in the world want to ignore biryani, especially Hyderabad dum biryani has much more craze all over the world. There are many different types and versions of regional biryani recipes but Hyderabadi Dum Biryani is one of the most popular of all.

Hyderabad Chicken Dum Biryani

At first the Biryani was originated in Persia and later it came in existence in India because of the Iranian travellers and their people. This mouth watering dish not only famous in various parts of the globe, daily few millions of people across the globe have this as a favourite dish in their meal. Few people are even addicted and cant even live without having this dish daily. This popular Hyderabad dum biryani is served at all marriages, feasts, parties, occasions etc., whatever may be the occasions in India this plays a important role in all of the dishes. We can find many varieties in Biryani depending on the flavor and recipe there are nearly 49 varieties of Biryanis which includes Biryani made of chicken, prawn, goat, fish, quail, shrimp, deer and hare. Hyderabad Dum Biryani is famously named as “Kachi Akhni” Biryani as both of the marinated meat and basmati rice are cooked together which give a nice flavour of taste.

Ingredients required:

1) Chicken with bone : 3/4 kg (take large pieces)

2)Onions : 2 (cut them neatly length wise and make a deep fry)

3)Oil : 1/4 cup

4)Ghee : 2 tablespoon

5)Basmati Rice : 3 cups (washed and soaked for about 20 minutes)

6)Coriander Leaves : 1/4 cup

7)Mint Leaves : 1/4 cup

8)Bay leaves : 1

9)Cloves : 2

10)shah jeera or black cumin : 2 tsp

11)saffron : 1 tsp

Marinade Mix :

1)Green Chilies : 5-6 (according to the spicy level and finely chopped)

2)Ginger & garlic Paste : 2 tablespoon

3)Turmeric powder : 1/4 tablespoon

4)Coriander Powder : 1 tablespoon

5)Salt : taken upon the required taste

6)Yogurt : 1/2 cup

7)Shah jeera or Black cumin seeds : 2 tablespoon

8)Red chili powder : 2 tablespoon

9)Lime juice : 2 tablespoon

To Grind :

1)Coriander Leaves : 1/4 cup (chopped finely)

2)Mint Leaves :1/2 cup (Chopped Finely )

3)Whole Black Pepper/Peppercorns : 7-8

4)Bay leaves : 2

5)Cloves : 3

6)Cinnamon Sticks : 1

7)Green cardamom : 3

Ingredients required for Biryani preparation

Preparation:

The main ingredient which is most important for the preparation of Biryani is a good quality Basmati rice which is crucial for making best biryani. Apart from this rice other main and important one are cardamom, cloves, cinnamon, bay leaves, fresh coriander leaves, ginger garlic paste, fried brown onions and saffron are added. The best way of having a biryani combination is with dahi chutney or Raita which can be made from a mixture of curd & onions.

Step 1:

The first to start preparing Hyderabad Dum Biryani is that we have to marinate the chicken that we have taken which are cut into big pieces. In this step take the chicken pieces and add ginger garlic paste, fresh mint leaves, coriander leaves,chopped green chilies, pepper corns, black cumin or cumin seeds, chili powder, turmeric powder, coriander powder, salt, whole garam masala which consists of all of these following i.e., cardamom, clove, cinnamon, bay leaves, mace. Along with these masala items take few fried onions that are cut long, curd and oil and now mix all the ingredients well for few minutes until all the spices are added to each piece.

marinate_chicken

Step 2:

Take another pan and add water, salt and rice and they are made to boil such that the rice is half cooked and the flaming if offed then and keep this aside. Now take a large bottomed biryani bowl, to that add these marinated chicken pieces, they are spread linearly at the bottom of this bowl. Above this marinate chicken rice is arranged in form of layers then add mint leaves, fried onion, saffron colour used for the biryani colour and close the lid tight and make it cook for about 30 minutes over a small flame.

Half cooked rice for dum biryani preparation

Step 3:

The lid of the Biryani preparation bowl is covered with midha roll or chapati roll so that we can manage to see that the heat may not escape. After thirty minutes of cooking the rice gets cooked with the marinated chicken juice and it takes the flavour of chicken. Once done switch off and let it be rest undisturbed for another 15 minutes and do not open the lid and make it closed to avoid leakages this particular stage is called dum where the pressure within the vessel develops flavours.

Dum process going on after cooking is completed let it be undisturbed closed tight

Step 4:

After the time of 15 minutes is completed let the lid be opened then you will notice a fine bursting flavors of the spices gushing through the steam. The streams of flavors gushes and the rice looks amazing with the soft finishing, fried onions give it a great look.It’s truly a gorgeous dish with the rich, creamy, golden sauce with the perfectly browned chicken pieces.The piece gets easily chewed which is well cooked and it gives a melted feeling with the contrasting tastes.

Hyderabad Chicken Dum Biryani final look

It can be served with raita to have a better taste.Raita can be prepared by taking slices of onion and cut them into small pieces add curd,salt,mint leaves and mix them so that it gives a better taste with this wonderful Hyderabad Chicken Dum Biryani.

Raita

June 7, 2014