Tag: yummy food

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
Chicken 65 Recipe

Chicken 65 is a delicious Indo Chinese dish which is very popular in south India.This recipe can be found in many of the dhabas and restaurants around every part of the country. Many of the people like to order this dish whenever they have visited dhabas and it is also most adorable by the children.This can be served as a great starter and many people like to have it with the drinks. This dish gets the flavor from the ingredients like ginger, garlic, red chillies and vinegar.For the preparation of this dish we can take either chicken with bone or without bone.The main important ingredient from which the whole flavor comes to this dish is only from the curry leaves.

Delicious Chicken 65 Recipe

Different stories for the name chicken 65:

This famous chicken recipe is originated in Chennai.Universally this dish is called as chicken 65,but there are many stories regarding the name of the dish. But many people exactly don’t know the correct reason why does it so called.Few people say that the dish is so called because the first price of this dish was 65 rupees and few say that the weight of each chicken piece is about 65 grams and thus the name came into acceptance.But many people say that the number 65 in the chicken 65 represents the year in which this dish was introduced by a famous hotel in Chennai named Buhari.Thus the name chicken 65 was originated.This dish is used as a simple meal for the Indian military during the year 1965.

But the exact name Chicken 65 came as follows.Actually this dish was started from a Military canteen in Chennai where there were a set of Indian army soldiers from the northern states of India usually visited as it was one of the popular canteens. As they don’t know the regional language they used to suffer a lot with this problem.Most of the Soldiers tried to order this item by showing the number in the menu.As it is the 65 item on the menu later when ever they visited this canteen they get used to that number in the menu and they easily ordered this item by saying the number 65 to the canteen members, later it became famous with that number and spread all over as chicken 65.

history-of-chicken-65

Ingredients:

1) Take one 450 grams of Chicken ( make sure it is boneless and is cut into small cubes )

2) Take half table spoon of rice flour

3) Take one table spoon of corn flour

4) Take one table spoon of red chilli powder

5) Take one table spoon of garam masala powder

6) Take one table spoon of ginger garlic paste

7) Take one table spoon of lemon juice

8) Take one pinch of red food color

9) Take one pinch of turmeric powder

10) Take two table spoons of curd or yogurt

11) Take one raw egg

12) Take salt that is sufficient for taste

13) Take refined oil required for making a deep fry

14) Take chopped onion cut in the form of rings for garnishing

15) Take chopped coriander leaves for garnishing

Ingredients that are required for making chicken 65

Preparation:

Chicken 65 is a spicy, red and deep fried chicken mostly taken as a snack item before meal or at the evenings and is accompanied with the onion slices, slit green chilies and lemon slices.The preparation of chicken 65 is different from one place to another depending on their taste requirements.This dish can be prepared by using boned chicken or boneless,here we are we are taking boneless chicken.Basically chicken 65 is red in color because it is deep fried and red food color is added to it.Chicken 65 can be prepared in many ways but the taste is lied within the spices.

Step 1:

At first take a bowl and add all the ingredients rice flour, corn flour, red chilli powder, garam masala powder, ginger garlic paste, lemon juice, red food color, turmeric powder, curd, salt sufficient for taste and mix all of them along with the egg yolk for about two minutes, now add the chicken pieces slowly to the ingredients mixture and mix them well until each piece is gets the spice attached to it and leave it undisturbed to marinate for few minutes.

Chicken marination for making chicken 65

Step 2:

Now take a pan on the stove, switch on the flame and add oil to it that is required for making a deep fry.Leave the pan on a medium flame so that the oil gets heated up.Now take the marinated chicken pieces that are ready for cooking and put them slowly in the oil piece by piece and care should be taken that the oil should not spill.After adding all the pieces to the oil make a deep fry until their color changes to nice reddish brown color.After their color is changed take a plate with a tissue paper placed evenly on it and move the chicken pieces on to it.That’s it very hot and spicy mouth watering chicken 65 is ready.Garnish it with vegetables or onion, green chillies, lemon slices, coriander leaves and serve it.

Hot and spicy mouth watering chicken 65 recipe

June 19, 2014
KARIM’S: A must visit restaurant for the non-vegetarians

Karim’s is one of the most famous non vegetarian destinations located in the Jama Masjid area of Old Delhi. The popularity of this restaurant can be described by the fact that today Karim’s is synonym to the area in which it is located. This place provides the best and most delicious Mughlai cuisine. None of the non-vegetarian food chain in India is more famous than Karim’s. This hotel has simply created its utmost position in providing the ultimate non vegetarian dishes. The reason behind its rise is the use of the secret exotic spices which they use in their dishes.

This hotel was started by the veteran cook Haji Karimuddin who served as the royal chef in the court of the Mughals. In the year 1857, when the Mughal Empire came to end after the last ruler Bhadur Shah Zafer was overthrown by the Britishers, Haji Karimuddin had no other options but to run away from the shackles of the Britishers. He spent the next few years in the small area near the Jama Masjid. Although Haji Karimuddin was in a condition which he never expected of, he never forgot the recipes of mouthwatering dishes that he used to cook for the Mughals. During this time of struggle he taught his son all the secret recipes that were used in these dishes. Finally in the year 1911, when people from different parts of India were coming to Delhi to join the coronation ceremony of the King George V, Haji Karimuddin opened a Dhaba to help the people by providing them with the tasty food during their stay. He started by selling only two dishes. With the overwhelming response that he received, he finally opened his own restaurant in the year 1913 with a view to serve people with the dishes that he used to cook in the Mughal’s kitchen. Since then this family has been serving the royal foods. At present it is the fourth generation of this family which is looking after this famous restaurant chain.

Karim’s has a wide range of the main course and starters in its menu that ranges from chicken to mutton. One can simply select the dish as per their choice and experience the taste they will cherish for a long time. One of the reasons why Karim’s food is famous is because of the fact that they are delicious in taste and quite spicy in flavor. After the mouthwatering meal, one can simply enjoy a variety of desserts which this place has. If you are planning to visit Delhi, then this city has lots to offer in terms of the tasty and delicious food options that will be available in front of you. But if you are one of the non-vegetarians then this is one such place which you must visit. You will surely have the pleasure of experiencing the cuisines that you have never had before.

This is not one of the very highly priced restaurants and so people from all section of the society visit this place to get the taste of the Mughlai foods. Every time you visit this place you will find it filled with people more than its capacity. From the time the restaurant opens and till it gets closed, you can find people all over it. This is the power of the delicious food that they serve. This restaurant is the recipient of the many prestigious awards such as the Golden Plate Best North Indian Restaurant Award for the year 2005. Recently when the Prime Minister of Pakistan visited India on the oath taking ceremony of the Indian Prime Minister Narendra Modi, he expressed his desire to taste the food from this veteran restaurant. This shows that not only in India, people in various other countries are also aware of the finest food that this place provides and whenever they get a chance to visit India, they do take out time to visit Karim’s. Even the painter M. F. Hussain had words of praise after he visited this restaurant.

Almost all the magazines and shows based on the Indian food have mentions the delicious non-vegetarian food served at the Karim’s. Pioneer described Karim’s as a place which is served by a family which has a rich heritage and expertise in cooking the non-vegetarian food. Not a single hotel or restaurant can match the food being served at Karim’s. In one of its edition, the world famous Time magazine termed Karim’s as one of the best restaurants in Asia. Leading newspapers such as The Hindu, The Sunday Observer, The Asian Age, The Indian Express and everyone else have constantly reviewed this place for their readers and have mentioned it as one of the must visit non place serving restaurant. The world’s famous travel and food shows being telecasted by the National Geographic and the BBC World Guide have also praised this restaurant and have telecasted the story of a family which is so much dedicated in serving the best Mughlai dishes in India.

June 19, 2014
Mouth-watering Kolkata Street Food

Kolkata. The City of Joy.
Kolkata. The land of literature and poetry.
Kolkata. The land of ‘tok-jhal-mishti’.
Kolkata. The city of history and heritage.
Kolkata. The Cultural Capital of India.
Kolkata. The city of street food.

Food as we know goes hand in hand with culture. Street food- the very culture of which began in Kolkata and it holds great importance in the city. Unlike other cities where there are particular areas where you can expect to find chaat-walla, gol-guppa walla and nimbu-pani wale bhaiya, in Kolkata you will find road-side vendors at every nook and crack of the city selling some or the other snack. Once you have lived in Kolkata and if you move out, more than your family you will miss the food- this is a popular belief. I was born and brought up in this city and I have explored all the possible street food items that are available here, being the foodie that I am. So here is a list of the 16 most delicious and mouth-watering street food items found in the City of Joy which sure will leave all of you wanting for more.

1. The all-time favourite: Puchka and Churmur.

This is one of the most iconic street food items and it is an all-time favourite. As we know it, puchka belongs to the Gol-guppa or the Paani puri family, which are the other variations found in other parts of the country. But puchka, as called in Kolkata is thought to be the King of all variations. It contains numerous spices and comes in lot of variations like- ‘Doi puchka or dahi puchka’ which has curd. This is one of the specialities of Kolkata. The spiced mashed potato along with the tamarind or ‘misthti jol’ (Sweet water) in the crunchy puri is sure to make you drool.

2. Jhalmuri

This is another speciality of Kolkata. This is so famous that it has made a mark for it across continents. It consists of puffed rice, spices, chanachur or bhujia, chopped onions, chilly and nuts. It might also have coriander, tomatoes and a coconut slice. This is a food item which can be modified according to the customer’s choice. Jhalmuri is served in old newspaper cones, something which has been an old tradition now.

3. Roll

The rolls found in Kolkata are definitely the most delicious ones you will ever eat. The Kathi roll is again a speciality of this city. Basically a parantha is filled with the stuffing of one’s choice (for example Aloo, paneer, tandoori chicken, egg, etc.) and it rolled up, which the customer is supposed to hold in the hand and eat. Rolls are a favourite of the students or office-workers because it is not only tasty, it is also filling and affordable.

4. Samosa or Shinghara

Usually it is an evening snack, enjoyed with a cup of hot tea. It is a triangular shaped baked of fried pastry and it has a stuffing of mashed potatoes and is served with mishti chutney. They may have variations where the stuffing comprises of paneer, minced mutton, keema, etc.

5. Telebhaja

Quintessentially Bengali, telebhaja means fried items. In every corner of the street you will find small road-side stalls selling fried items such as ‘Beguni, aloo’r chop, pyaaji, phuluri, etc. They are excessively oily but they taste heavenly. This is one item every Calcuttan definitely misses when they leave.

6. Ghoogni

This is a typical Bengali dish and it comprises of Yellow dried peas, onions, chilly, coriander, tomatoes, and seasoned with spices. One may also add sliced carrots and coconut. It is mixed with the peas and served hot in a dry leaves bowl. Some Bengalis also enjoy ghoogni with puffed rice.

7. Chowmein

You might be wondering how this dish is street food? Well in Kolkata it is. You will find street-side stalls where hot and spicy chow is pan fried or stir fried with added vegetables or egg or chicken and served in plastic plates. You have to try it and then you will never want to have chow in a restaurant again.

8. Jalebi or Jilipi

Jilipi as Bengalis love to call it, it a unique type of sweet. One can never say what it exactly taste like because it is crispy, chewing, and soft all the same time. Kolkata has a special variation of jalebi called the ‘Channa’r jilipi’ which is made of channa or thick, fresh cottage curd cheese.

9. Fish Cutlet or fish fingers

As we all know it, Bengalis love fish. Fish and even chicken cutlets once again can be found in and around every street corner and is enjoyed by all. These are really tasty snacks which are mouth-watering and very inexpensive.

10. Cha, Chaai in Earthen cups

Chai is available everywhere in the country. Then what makes Kolkata’s chai so special? The USP of the tea served here is that it is served in ‘Bhaanr’ or earthen cups. Every Calcuttan who has had chai in earthen cups will know that it adds a characteristically different flavour to the tea. The road-side vendors do add spices if the customer demands.

These are the list of 10 street-food items which are delicious and will totally satisfy your taste buds. So all the foodies out there, next time plan a trip to Kolkata and trust me you will not be disappointed!

June 18, 2014
Paneer Tikka
Paneer Tikka

Paneer Tikka is a popular tandoori snack which is a simple recipe. Paneer Tikka is a marinated paneer cubes which are arranged on skewerss,which are used for holding food and then baked in an oven.It is considered as one of the best paneer recipes.There are many varieties in paneer tikka to prepare.Mostly,paneer tikka is prepared on a tandoor and hence it can be named as tandoori paneer tikka but it can also be made simply through an oven.

Paneer Tikka Masala is used to make Paneer Tikka which is a spicy dish of onions and garlic.The garlic flavor richens the dish.This dish is originated in India and considered as an popular dish in Middle-east and Europe.This dish is popular for both vegetarians and non-vegetarians as many varieties lies in this recipe as it can always be substituted with chicken and also Chicken Tikka Masala can also be added inspite of normal masala powder while preparing.

Paneer

Paneer is a dairy product now-a-days become majorly famous due to its elegance in taste.It is a type of cheese of milk curdled from sheep,goats, cows.It has a good quantity of calcium which helps in building strong body and it strengthens the bones,teeth.It also develops insulin resistance syndrome and helps in back pain and joint pains.As it is rich in proteins,it reduces the risk of cancer and also prevents stomach disorders and is mostly useful for elder women.

Recipe of Paneer Tikka:

Paneer Tikka can also be made in a tawa instead of oven.We also can make paneer at home easily which tends to be healthier than which are available in markets.

Method to prepare Paneer

muslin cloth
1. Boil 2 litres of fresh milk and add vinegar or curd or lemon juice to the milk and stir well and keep it aside.
2. After the milk has been curdled,wrap it in a muslin cloth(a thin delicate sheet) and rinse it with fresh water and squeeze the water.
3. Now,form it like a ball and place it under a saucepan for nearly 20 minutes.
4. Then,paneer of 200 gms is ready and we can use it in all foods.
Ingredients needed for Paneer Tikka-

ingredients needed

requirements
- 2 green and red cubed capsicums cut into cubes
- 1 onion cut into cubes
- 1/2 cubed tomato
- 1 1/2 cup of paneer cubes
- 1/2 tsp of tandoori masala powder
- 1/2 tsp of lemon juice
- 1 cup of hung curd or yogurt
- 1 1/2 tsp of ginger-garlic paste
- 1 tsp of red chilli powder
- 1/2 tsp of garam masala powder
- 1 tsp of coriander powder
- 1 1/2 tsp of oil
- 1/2 tsp of kasturi methi leaves
- 1 onion sliced for garnishing
- toothpicks
- salt to taste
Preparing Paneer Tikka
1. Take hung curd or yogurt in a bowl and beat it until it turns into a smooth paste.
2. Add all spice powders such as red chilli powder,garam masala,coriander powder,tandoori masala powder and also add ginger-garlic paste,kasturi methi leaves and salt.
3. Mix well and prepare a marinade(a mixture where the food is soaked to give flavor).
4. Now,add paneer and add the capsicum pieces,onions and stir them so that all ingredients are mixed up and leave it for an hour to marinate them.It can also be covered and placed in a refrigerator.
5. Now ,take a toothpick and arrange capsicums red and green,onion,paneer in an order.
6. Switch on the stove and heat tawa and put 1 1/2 tablespoons of oil.After mil heating,lightly fry paneer and vegetables over the heat. and cook them until those items turn light brownish in color for 3-4 minutes.
7. Now,Paneer Tikka is transferred to a plate and slowly remove the toothpicks by pushing the vegetables into the plate.
8. Add 1 -2 tsp of lemon juice over the food and garnish them with sliced onions and serve them.
Paneer Tikka
Paneer Tikka can also be served as a roll wrapped.The vegetables we arranged in toothpicks can be taken or also kept like it while serving.

Paneer Tikka can also be grilled in an oven.The marination process should be more than 2 hours.The more it marinates,the flavors gets fused much more that they get even more tasty after preparation.

You can also use mushrooms,babycorn,cauliflower,tomatoes in this dish.

For low fat,we can add 1/4 cup of milk.

We can add gram flour to the marinade such that it prevents from sticking paneer in the pan.

Also,we need to ensure that the paneer are not overcooked and it is cooked on all sides.

Paneer Tikka is a freshly made spicy Indian dish which can be accompanied with naans,chapati,bread.It is a tasty dish with several variations.It is also served with a gravy known as Paneer Tikka Masala.It has been popular such that even International fast food chains have added this recipe in their menu.Now-a-days,instant making packages are available in markets by different companies.It can be made within less amount of time.But the home made taste can’t compare with any taste which needs to be tasted once in a life time.
June 15, 2014
Eat Well All Week

Health is Wealth. In this generation, where we literally swim in our love for fast food, it is pretty difficult to keep our health in check. The bulges keep peeping out. The health scares keep revisiting. But somehow, we still take the back seat. I’ll exercise later. I’ll eat healthy food from tomorrow.

“Tomorrow and tomorrow and tomorrow”

-William Shakespeare, Macbeth (Act 5 Scene v )

Well, tomorrow never comes.

It is quite understandable that, at first, the thought of “change” seems like a lot of work but with time, it will only do YOU good. It’s your choice, basically.

Make one change per day. Eat one healthy meal.

For a better you. For a better tomorrow.

7 DAYS. 7 RECIPES.

Monday Delights:

Paprika Pork

Time- 30 minutes

Serves- 4

Ingredients-1 tbsp olive oil, 2 onions, finely sliced, 400g pork fillets, trimmed of any fat, cut into thick strips, 250g pack mushrooms( sliced), 1½ tbsp smoked paprika, 1 tbsp tomato purée, 200ml chicken stock, 100ml soured cream, egg noodles (tagliatelle or rice, to serve)

Directions- Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.Stir in the tomato purée, then pour on the stock and simmer for 5-8 minutes until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles.

Tuesday Bonanza:

Basque Style Salmon Stew

Time- 35 minutes

Serves- 4

Ingredients- 1tbsp olive oil, 3 mixed peppers (deseeded and sliced), 1 large onion (thinly sliced), 400g baby potatoes (unpeeled and halved), 2 tsp smoked paprika, 2 garlic cloves ( sliced), 2 tsp dried thyme, 400g can chopped tomatoes, 4 salmon fillets, 1 tbsp chopped parsley

Directions- Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins. Add a splash of water if the sauce becomes too thick.Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.

Wednesday Treat:

Super healthy Singapore Noodles

Time- 30 minutes

Serves- 4

Ingredients- 3 nests medium egg noodles, 2 tbsp sunflower oil, 100g tenderstem broccoli (stems sliced at an angle), 1 red peppe (deseeded, quartered then cut into strips), 85g baby corn (quartered lengthways), 2 garlic cloves (shredded), 1 red chilli (deseeded and chopped), thumb-sized piece fresh ginger (peeled and finely chopped), 2 skinless chicken breasts (sliced), 100g shelled raw king prawns, 1 heaped tbsp madras curry paste, 2 tsp soy sauce, 100g beansprouts, 15g pack coriander (chopped),4 spring onions (shredded), lime wedges

Directions- Pour boiling water over the noodles and leave to soften. Meanwhile, heat half the oil in a large non-stick wok and stir-fry all the vegetables, except the beansprouts and onions, with the garlic, chilli and ginger until softened. If the broccoli won’t soften, add a splash of water to the wok and cover to create some steam.Tip the veg on to a plate, add the rest of the oil to the wok then briefly stir-fry the chicken and prawns until just cooked. Set aside with the vegetables and add the curry paste to the pan. Stir-fry for a few secs then add 150ml water and the soy sauce. Allow to bubble then add the drained, softened noodles and beansprouts, and toss together to coat.Return the vegetables, chicken and prawns to the wok with the coriander and spring onions. Toss well over the heat and serve with lime wedges.

Thursday Delicacy:

Smoky Fishcakes with Oat Crumb

Time- 40 minutes

Serves- 2

Ingredients- 400g potatoes (peeled and cut into large chunks), 175g undyed smoked haddock, 2 spring onions (finely chopped), 4 tbsp tartar sauce, 85g whole oats, 1 egg (beaten), 2 tbsp sunflower oil

Directions- Boil potatoes in salted water for 15 mins until tender, drain, then return to the pan. Mash quickly over a gentle heat until the potatoes become quite dry, then transfer to a large bowl. Put the fish in a microwave-proof dish with a couple of spoonfuls of water, cover with cling film, then cook on Medium for 2-3 mins until the fish flakes easily. Gently peel away the skin, then flake into the potatoes in large chunks.Mix in the spring onions, 2 tbsp of tartare sauce and some seasoning, then shape into 4 cakes. Briefly whizz the oats in a food processor until slightly crumbly-looking, then tip onto a plate. Dip the fish cakes into the egg, then into the oats to coat. Chill for 20 mins to firm up.Heat the oil in a large, non-stick frying pan, then fry the cakes for 5 mins on each side until golden and hot. Serve with the leftover tartare and a green salad.

Friday @PartyFood:

Chicken Pie

Time- 1 hour 15 minutes

Serves- 4

Ingredients- 450ml chicken stock, 100ml white wine, 2 garlic cloves (finely chopped), 3 thyme sprigs, 1 tarragon sprig (plus 1 tbsp chopped tarragon leaves), 225g carrots (cut into batons), 4 skinless chicken breasts, 225g leeks (sliced), 2 tbsp cornflour (mixed with 2 tbsp water), 3 tbsp crème fraîche, 1 heaped tsp Dijon mustard, 1 heaped tbsp chopped flat-leaf or curly parsley, 70g filo pastry, 1 tbsp rapeseed oil

Directions- Pour the stock and wine into a large, wide frying pan. Add the garlic, thyme, tarragon sprig and carrots, bring to the boil then lower the heat and simmer for 3 mins. Lay the chicken in the stock, grind over some pepper, cover and simmer for 5 mins.

Scatter the leek slices over the chicken, cover again then gently simmer for 10 more mins, so the leeks can steam while the chicken cooks. Remove from the heat and let the chicken sit in the stock for about 15 mins, so it keeps moist while cooling slightly.Strain the stock into a jug – you should have 500ml (if not, make up with water). Tip the chicken and veg into a 1.5 litre pie dish and discard the herb sprigs. Pour the stock back into the sauté pan, then slowly pour in the cornflour mix. Return the pan to the heat and bring to the boil, stirring constantly, until thickened. Remove from the heat and stir in the crème fraîche, mustard, chopped tarragon and parsley. Season with pepper.

Heat oven to 200C/180C fan/gas 6.Tear or cut the chicken into chunky shreds. Pour the sauce over the chicken mixture, then stir everything together.Cut each sheet of filo into 4 squares or rectangles. Layer them on top of the filling, brushing each sheet with some of the oil as you go. Lightly scrunch up the filo so it doesn’t lie completely flat and tuck the edges into the sides of the dish, or lay them on the edges if the dish has a rim. Grind over a little pepper, place the dish on a baking sheet, then bake for 20-25 mins until the pastry is golden and the sauce is bubbling. Serve immediately.

Saturday Special:

Spicy Vegetable Egg Fried Rice

Time- 30 minutes

Serves- 4

Ingredients- 200g basmati rice, 1-2 red chillies (deseeded and grated or very finely chopped), 3 garlic cloves (crushed), 1 tbsp sunflower oil, 2 large carrots (diced), 200g Chinese cabbage (finely sliced), 2 eggs (lightly beaten), 3 spring onions (sliced), 200g frozen peas, 1 tbsp soy sauce

Directions- If making the rice from scratch, cook it following pack instructions, then drain. Mix the chillies and garlic (in a pestle and mortar, if you have one) with a pinch of salt, to make a paste.Heat oil in a wok or large frying pan on a medium – high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and chilli paste and cook for 1 min more. Tip in the cooked basmati or leftover rice and stir-fry for 1 min until piping hot.Push the rice mixture to one side of the pan. Add the eggs to the cleared space and scramble until set. Mix in the onions, peas and soy and stir-fry everything together until the peas are hot.

Sunday Feast:

Baked Chicken Masala with Almond Pilaf

Time- 45 minutes

Serves- 4

Ingredients- 250g brown basmati rice, 2 heaped tsp turmeric, 5 tsp medium curry powder, 2 tbsp flaked almonds, 6 tbsp low-fat natural yogurt, 2 large skinless chicken breasts (cut into chunks), 8 medium tomatoes (halved), 2 large red onions (thinly sliced), ½ small bunch coriander (leaves picked)

Directions- Heat oven to 220C. Put the rice in a saucepan with 600ml water, 1 heaped tsp turmeric, 1 tsp curry powder and some salt. Bring to the boil, stir, cover, turn heat to low and cook for 30 mins, or until tender. Try not to take the lid off during cooking. Remove from heat and leave covered for 5 mins. Add the almonds, and fluff with a fork.Meanwhile, mix 2 tsp curry powder, the remaining turmeric, 2 tbsp yogurt and seasoning. Add chicken and toss to coat.Toss the tomatoes and onions in a roasting tray with the rest of the curry powder, then nestle in the chicken pieces. Bake for 15-20 mins until the chicken is cooked through and the veg are soft. Scatter over the coriander and serve with the rice and remaining yogurt.

Image and Recipe Courtesy: bbcgoodfood.com

June 15, 2014
For the Chicken Lovers: 5 MUST-have dishes!

I like my chicken roasted, smoked, curried, steamed, sandwiched, in gravy, in salad, in soup, basically, in any random form. The fact about chicken is that it can be prepared in a diverse number of ways. Either you can take your time and leisurely prepare a chicken dish in about 3 – 4 hours and have a perfect lunch or if you are running against time, you can land up with a neat chicken dish in even less than 30 minutes.

That’s the way with chicken.

So, here I am, showering all my love and dedicating this week’s article only to CHICKEN.

Let the CHICKEN fiesta begin!

Spicy Parmesan Chicken

Time: 25 minutes

Serves: 2

Ingredients: 6 chicken supremes

For the marination –

Salt and black pepper
1 Tbsp minced garlic paste
1 Tbsp red chilli flakes
1 1/2 Tbsp flour
For the Parmesan batter-

1/2 cup cream
4 Tbsp parmesan cheese (grated)
1 egg
Salt and pepper to taste
Parsley
1 grated nutmeg
For Frying-

4 Tbsp olive oil
4 Tbsp butter
For tomato chutney-
1 cup cherry tomato
1/2 onion
1 green chilli
Salt and pepper
4 Tbsp olive oil
4 Tbsp balsamic vinegar
Chopped parsley

Directions:

For the marination-
First take chicken pieces and marinate it with salt and pepper. Add garlic paste, red chilli flakes. Sprinkle some flour and let the chicken get marinated for few minutes.
For parmesan batter-
Take a bowl add some cream, grated Parmesan cheese and mix it well. Add a egg and blend the mixture well. Then add some salt, pepper for taste. Add fresh parsley leaves, grated nutmeg to the batter.
For the frying-
Dip the marinated chicken supremes in the batter. Take a pan and add olive oil, butter. Let it get heated for 2 minutes. Put the dipped chicken supremes for frying. Fry perfect.
For tomato chutney-
Take cherry tomatoes, onion, green chilli and put it in the mixer. Add some olive oil and balsamic vinegar. Add fresh parsley leaves and blend it all together.

Chicken Layonnaise

Time: 30 minutes

Serves: 2

Ingredients:

200 gm chicken julienne
100 gm butter
50 gm onions
10 gm garlic
60 gm capsicum
60 gm tomatoes
3-4 black olives
Spinach-boiled
Sauteed potato
Sauteed carrots
sauteed beans-boiled
sauteed 60 ml
White Wine salt
pepper-to taste

Directions: Heat butter and saute onions and garlic for about a minute. Add chicken and quick fry on high heat until chicken gets a brown texture on the outside. Add capsicum and tomatoes and sauté for a minute. Then add the white wine and season with salt and pepper. Add the black olives and serve with all the vegetables.

Fried Chicken Roll

Time: 40 minutes

Serves: 10

Ingredients:

2 cups all purpose flour
2 eggs white
1 cup bread crumbs
3 cups grated chicken
1/2 tsp turmeric powder
1/2 tsp pepper powder
1 tsp chicken masala
1 tsp chilli powder
1 tsp coriander powder
3 to 4 coriander leaves
Salt to taste
3 to 4 green chillies
2 onions

Directions: Mix all purpose flour with water and egg and make it like a batter. Spread 2 to 3 table spoons of batter on a frying pan and spread it like chapati till it becomes slightly hot. In another frying pan,heat oil and add onions and heat till it turns brown. Add salt,chilli, chilli powder, turmeric powder, coriander powder, chicken masala. Then add the boiled and grated chicken to the mixture and stir well for abaout 5 to 10 minutes. Now add coriander leaves and keep aside. Roll the masala in the chapati and dip in egg white and breadcrumbs. Finally deep fry the rolls.

Chicken Manchurian

Time: 1 hour

Serves: 3

Ingredients:

250 gm chicken mince
2 eggs, slightly beaten
3/4 cup refined flour
1/2 tsp garlic paste
1/2 tsp ginger paste
Oil for deep frying
2 Tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine
For sauce, mix together –
3 Tbsp corn flour-blended
1/2 cup water
2 Tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 Tbsp chopped celery or 1/4 tsp celery salt
2 cups water

Directions: Mix together the chicken, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thick batter. Leave this for 5-10 minutes. Heat the oil, keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required. Heat 2 Tbsp of oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent. Add the fried balls, turn around a few times and serve.

Dahi Chicken (chicken cooked with curd)

Time: 1 hour

Serves: 4

Ingredients:

1/2 kg boneless chicken (cut as you like it)
2 1/2 cups yogurt
1 tsp cumin / zeera powder
1 tsp garlic paste
1/2 tsp red chilli (rang) powder
A little less than 1/4 tsp turmeric/haldi
1/4 tsp garam masala
Few slit green chillies
2 onions, chopped
1 tomato, chopped
Coriander leaves to garnish
2 tsp oil
1 tsp salt

Directions: Take the yogurt and mix in the cumin powder, garlic paste,garam masala, haldi and red chilli powder. Mix with hands. Put chicken into this and add slit chillies. Keep aside for 30 minutes. Now heat 2 tsp oil in pan and add onions. Cook till translucent and soft. Add the tomatoes. Cook for a minute and add all the chicken and marinade. Keep cooking till gravy reaches the consistency you like. Of you like it more dry, cook a little bit more till yogurt curdles around chicken. Check for salt. Garnish with coriander leaves and enjoy. You can eat this with rice if the gravy is more and with Indian bread (roti/naan) if you dry it up.

Recipe Courtesy: cooks.ndtv.com

Image Courtesy: cooks.ndtv.com

June 14, 2014
McDonalds – I’m Lovin’ It
McDonald’s

Can you imagine without Happy Meals,Chicken McNuggets?No!!That much popular is McDonald’s lately.It created a sensation in food chain and got popularity and now spread across world.A man named Ray Kroc started from a small burger restaurant restaurant in California city and his journey started until it reached world’s leading fast food chain spreading across 118 countries having more than 35,000 restaurants and serving more than 70 million people a day.

The Story behind McDonald’s:

Ray Kroc

Ray Kroc,in 1954 was a small food salesperson and begun franchising his business which now became an international business.Ray Kroc,started his career from a small burger restaurant in California and he was once giving milkshakes to McDonald brothers,Richard and Maurice and these two began regular customers and best ones as they purchased his machines when his business was dying.Kroc was confused as they were purchasing and he suggested them the brothers to expand their visibility and he gave his services as their agents and the journey of their restaurants started with big yellow arches and spread across the United States.

Even Kroc was not the one behind the development of the chain restaurants,he initiated it and developed the plan and transformed his small hamburger restaurant consisting of burgers,fries,shakes into a vast empire.He was the chairman of McDonald’s until 1984,the year he passed away.Also,he sticked his morals and kept it consistent with cleanliness and also he made it available for the people of low class to afford their meals.

McDonalds’ Logo:

McDonald’s logo is familiar and very famous as the fast food.This logo has become a cultural icon with globalism,capitalism of Americans and it is one of the top brand on the earth.

In 1948,the McDonald’s brothers started fast food known as Speede Service System where they designed a winking character of chef.This served burgers and fries.

McDonald’s

In 1952,Stanley Meston designed their first franchised outlet with golden arches added to both sides of the building forming a letter M.It was officially corporated at 1961 by Ray Kroc.

McDonald’s

In 2003,the most successful logo has been evolved by Heye & Partner with a caption-I’m Lovin’ It introduced to Uk,Australia,US.It has become more popular and also many advertising campaigns were conducted which elevated its popularity.

Attractions of McDonalds:

happy meals

toys of happy meals

McDonalds attracts the customers by gaining their belief.They give many offers regarding which draws the attention of the customers.Happy Meals is the one which has been increasing its popularity now-a-days.The sales of Happy Meals is 10% there.As kids are interested in fast food centers,they brought out a special package known as Happy Meals.To draw a kids attention,we need to connect them emotionally.So,with every Happy Meal,a toy comes with them which is making a great influence on children and they love to buy them so that they can collect toys.

food items of mcdonald’s

McDonalds is also offering such as McCafe for coffees and beverages.It offers some coupons and vouchers.Also,for a time period,it offered free coffee to its customers.These simple techniques makes the customers attract towards McDonalds.It is a smart and largest fast food chain.

Some facts about McDonalds:
- The 100th McDonalds opened in Chicago.
- McDonald’s was the first restaurant of UK which introduced nutritional information throughout the country for the sake of customer’s benefits.
- The world’s first fast food ski in Lindvallen resort of Sweden was opened by McDonald’s.
- McDonald’s is the largest distributor of toys in the world and is favorite restaurant for most of the American Kids including 20% of its sales.
- America alone consumes five and a half million head of cattle(beef) in an year.
- It is said that the McDonald’s daily customer count of 62 million is more than the population of Great Britain.
- It has unique items in every country.
- The golden arches of McDonald’s are recognized by many people more than the cross.
- McDonald’s revenue is the 90th world’s largest economy in the world.
- The Queen of England owns drive-thru to McDonald’s.
- 1 out of 8 Americans are employed by McDonald’s.
- It serves more than 75 burgers per second.
mcdonald’s

Even though,McDonald’s has been one of the popular restaurant in the world.It is famous for their attractive offers,some special attractions like Ronald and proposing new marketing strategies which is the sole development of this franchise..At the time of the recession,it is said that the food is very unhealthy and lacked in nutritions as most of the food is refrigerated for a long time which is leading to obesity which made the sales to decline.After realizing the mistake,now the McDonald’s have been improving towards healthy food. The past McDonald’s which only served fast food such as hamburgers,cheese burgers,chicken,french fries,milk shakes,desserts,BigMacs now also came to healthier foods like salads,fruit mix,wraps,smoothies,seasoned fries and improving their venture.
June 12, 2014
Biriyani Galore

Be it the heavy rich biriyani in Arsalan or the seemingly light biriyani in Aminia or the just-perfect biriyani in Rahmania – EVERYONE loves a bit of biriyani.

When I joined college, I was literally in heaven. Park Circus is an area oozing out with old and new food places – an abode for food lovers (the fact that the food capital of the city, Park Street is a brief 7-minute-walk away simply adds a few feathers to its shiny blue cap).

Arsalan has been a favourite food joint to visit during the many lunch breaks for the past two years. There’s literally 2 Arsalans, 1 Shiraaz, 1 Kohinoor, 1 Zeeshan and other cheap beef biriyani places – all brooding near my college.

How you expect anyone to be in shape, I wonder.

Biryani, Biriyani, Biriani, Beryani, Beriani or Buriyani – however it is you may pronounce, you are bound to love it – it’s aroma, it’s flavor, it’s exquisite blend of the right amount of spices and the special place it takes you when you have your first spoonful…

Ah!

I’m getting hungry by merely thinking about it. So not fair.

Anyway, here are two recipes if you fancied cooking your Biriyani instead of a take-away.

Mutton Biriyani

Time: 3 hour 30 minutes

Serves: 6

Ingredients:

For the rice – 1 star anise, 500 gm basmati rice (washed & drained), 2 bay leaves, 2 black cardamom, 2 tsp black cumin seeds, 6 black peppercorn, 6 green cardamom, 2 cinnamon sticks, 6 cloves, 1 tsp fennel, 1/4th jaiphal, 1 javitri, 3 tsp salt
For mutton marination – 1 kg mutton (cut in 2 inches pieces, preferably front leg part and avoid shoulder cut), 1 Tbsp garam masala, 1 Tbsp garlic paste, 1 Tbsp ginger paste, 3 Tbsp raw papaya paste, 4 Tbsp hung curd, Juice of 1 lemon, 1 Tbsp red chilli powder, 1 tsp salt
Other ingredients – 4 onions (thinly sliced), 2 tomatoes (chopped), 1/4 th cup milk (warm), Ghee, Saffron strands, Oil, Rose water, Kewra essence, 4 green chillies

Direction:

Marinating the mutton – To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, salt, lemon juice, garam masala. Allow the mutton to marinate for 3 hours.

Making fried onions or Barista –Slice 2 onions very thinly. Separate the slices. In a pan or kadai add oil and fry the onion slices till nicely brown. Take care not to burn them. Fry in small batches. Do not put all the slices at a time, that will lead to lumpy messy onions. Make sure all the onion slices frying are dipped in oil, if needed add more oil. Keep stirring continuously but gently for an even brown color. Take the fried onions out with a slotted spoon or ladle. Keep them on a paper-towel lined plate. This crispy brown fried onion slices are called Barista.

Cooking the mutton – Heat ghee in a thick-bottomed pan. Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown. Add ginger paste and garlic paste and mix well. Add marinated mutton and cook on high heat for seven to eight minutes. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. Add tomatoes, salt, garam masala powder and fresh coriander leaves. Cook for 15 minutes on medium heat, stirring occasionally. The ghee would be separated from the spices and there should not be any watery gravy to the meat.

Preparing the rice – Use only good quality long grain Basmati rice. Soak the rice for 20 minutes in water. Wash well till the water runs clear. Drain all the water. In a small piece of cloth take cardamom, cinnamon, cloves, javitri, jaiphal, black peppercorn, shahi jeera, star anise and tie a knot to make a bag (potli). Bring 750 ml water to boil, add rice, bay leaf, salt and potli, cover and cook till rice is done 1/3rd. Drain the water & remove the whole masala potli.

Preparing the saffron-milk – Take 1/4th cup warm milk in a cup and dissolve saffron strands in the milk. Cover and wait for 20 minutes. Add rose water and kewra essence in the milk. Mix well and cover. Keep aside.

Layering the biryani – Take a large heavy bottom pan with tight fitting lid. Add 2tbsp ghee to the pan. Melt the ghee on low heat. Turn and rotate the pan carefully so the ghee can coat the bottom and sides of the pan. Switch off the heat. Add a layer of cooked rice, then cooked meat pieces, sprinkle saffron water, add fried onion slices and ghee. Again add a layer of rice, then meat…go on like this till you are done. Top and bottom layer will be of rice. Cover with chopped pudina and coriander, fried onion and slit green chillies and juice of half a lemon. Put the lid on. Seal the pan with flour dough or aluminium foil, then put the lid. Keep the heat to lowest. And cook the Biryani in this ‘Dum’ process for 40 minutes. Make sure your pan is heavy-bottomed or the rice will burn. Or you can place a flat tawa then keep the pan on that tawa. After 40 minutes switch off the heat and let the biryani stand for another 10 minutes. Transfer to a serving bowl. Serve with raita and salad.

Fish Dum Biriyani

Time: 1 hour 45 minutes

Serves: 4

Ingredients: 1 kg fish fillets-cut into 1.5 ” cubes, 2 Tbsp oil, 1 cup onions-grated, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp cumin seeds, 1 tsp garam masala, 1 Tbsp coriander powder, 1 tsp chilli powder, 1 tsp turmeric powder, 1.5 tsp salt, 1 cup hung yogurt, 1 cup coriander leaves-chopped, Green chillies to taste-finely chopped, 1 tsp biryani masala, 1/3 cup browned onions

For the Rice – 2 cup rice-cleaned and washed, 2 tsp oil, 4 cloves, 4 peppercorns, 1 cinnamon-broken, 4 green cardamoms, 1 tsp salt, 3 cups hot water, Saffron or color mixed in 1 cup warm milk

Direction: Heat oil and add cumin seeds. When they splutter, add onions and ginger-garlic pastes. Stir fry till fat separates. Add the garam masala, coriander powder, chilli powder, turmeric powder, salt and yogurt and saute till fat separates. Mix in the fish and cook over high heat till opaque. Mix in the browned onions, coriander, green chillies and biryani masala. To make the rice, heat oil and add cloves, peppercorns, cinnamon and cardamoms. When they darken a bit, add rice, water and salt. Mix well and cook till rice is tender but still holds its shape. To serve, put the fish layer at the bottom of the dish, cover with the rice and sprinkle the saffron-milk mixture. Keep in an oven or over low heat, over a tawa for about 15 minutes. Mix to break up the layers and serve.

Image and Recipe Courtesy – cooks.ndtv.com

June 9, 2014