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MURGH MUSALLAM

2009-07-23T05:08:00.004+05:30

Ingredients

10 flakes garlic (crushed)2 tbsp grated gingerSalt To Taste1 cup curd or plain yogurt1 tbsp lemon juice1 chicken1 cup long grain rice3/4th cup shelled peas6 bay leaves1 cup ghee2 large onions (finely chopped)225gms/1/2 lb tomatoes (peeled & sliced)2 cups hot water3 tbsp chopped coriander leaves
Spices
2 tsp garam masala powder1 tbsp turmeric powder8 cloves6 black peppercorns1 brown cardamom1 tsp red chili powder1 tbsp roasted coriander powder1 tsp cumin seeds1/2 tsp saffron strands

Method :
Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

Shaam Savera Kofta

2009-07-23T05:03:00.004+05:30

A favourite Indian recipe with a vegetable that is Indian in origin.

To serve: 4
Ingredients

For kofta 2 medium sized Spinach (bunches) 2 Green chilli (finely chopped) 6-8 cloves Garlic (finely chopped) 3 tbsps Corn starch Salt
to taste 125 gms Cottage cheese (paneer, grated) Oil to deep fry For tomato gravy 3 tbsps Butter 6 Clove 4 Green cardamom 1 Bay leaf 2 tsps Ginger paste 2 tsps Garlic paste 2 Green chilli (finely chopped) 2 cups Tomato puree 1 tbsp Red chilli powder 1/2 tsp Garam masala powder Salt to taste 3 tbsps Sugar (or honey) 1/2 tsp Dry fenugreek leaves (kasoori methi) 1 cup Fresh cream

Method
Clean, trim and wash spinach in plenty of running water. Blanch in boiling hot water for two to three minutes and refresh in cold water. Squeeze out water and chop finely. Mix the spinach, green chillies, garlic, cornstarch and salt to taste well. Divide into twelve equal portions. Add salt to taste to grated cottage cheese and mash well. Divide into twelve equal balls. Take spinach portions, flatten it on your palm and stuff cottage cheese balls in it. Shape into a ball. Heat sufficient oil in a kadai and deep-fry balls in moderately hot oil for five minutes. Drain onto an absorbent paper and keep aside. For gravy, heat butter in a pan, add cloves, green cardamoms and bay leaf. When they crackle, add ginger-garlic paste and green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring it to a boil, reduce heat and simmer for ten minutes. Add sugar or honey. Crush kasoori methi and add it to the gravy. Stir in fresh cream. Serve koftas, halved and placed on a bed of tomato gravy. Do not boil koftas in the gravy as they may break.

Chilli Prawns Recipe

2009-07-14T22:09:00.004+05:30

Ingredients :

Prawns 500 gms.
Ginger paste 1 tsp.
Egg white 1 no.
Corn flour 1 ½ tsp.
Oil 5 tbsps.
Salt 1 ½ tsp.
Chili sauce 2 tbsps.
Tomato puree 3 tbsps.
Soya sauce 1 ½ tbsp.
Chicken stock 2 tbsps.
Corn flour 2 tsps.
Water 2 tbsps.
Vinegar 2 tsps.

Method :

1.Clean, cut the prawns into half, rub them with salt and ginger and keep aside for 15-20 mins.
2.Make a batter out of the egg white and corn flour and coat the prawns with it.
3.Prepare the sauce by heating together the chili sauce, puree, soya sauce, vinegar and chicken stock.
4. Make a paste with 2 tsp corn flour and 2 tbsps water, add this paste to the mixture while boiling and stir till sauce thickens.
5.Heat the oil and fry the prawns, put these fried prawns into the sauce.
6.Let the sauce come to a boil before serving.

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All about Paneer

2009-06-29T16:30:00.007+05:30

North Indians relish recipes made with cottage cheese. It is their answer to the requirement of delicious proteins. Cottage cheese in India is known as paneer. It can either be made at home or bought from the dairies. Given here is a popular paneer recipe.
Paneer Butter Masala -
Ingredients:125 grams paneer1 tomato (grind to a fine paste)1 Tsp tomato puree2 onions (grind to fine paste)1 tsp Cumin Powder1 tsp Dhania Powder (coriander powder)1 tsp ginger garlic paste3 cloves1 tsp cashews1 Cinnamon stick1/2 tsp Garam masala powder1/4 tsp chilli powder3 Tsp Yogurtcoriander leaves4-5 Tsp butterSalt
Method:
1. Grind cloves, cinnamon to fine powder
2. Heat oil, fry few paneer cubes on medium heat until golden brown. Set the paneer pieces aside.
3. Grate remaining paneer and keep it aside
4. Heat oil or butter, fry onions, ginger garlic paste, for 3 minutes.
5. Add tomato paste and puree and simmer for 5 minutes.
6. Add cashews, Dhania powder, Cumin powder, garam masala powder, salt,chilli powder, extra butter and masala powder from step 1.
7. Add yogurt and stir until gravy becomes thick. Add fried paneer cubes, grated paneer add 1/2 -1 cup water and simmer for 5 minutes , until all the flavour is absorbed into paneer.
8. Serve hot garnished with coriander leaves.

Healthy Sprouts

2009-06-29T16:01:00.003+05:30

In the life of a plant, sprouting is a moment of great vitality and energy. The seed, after having remained quiet for an often long period of time, becomes more and more active and begins its journey up through the topsoil and into the open air. When it sprouts, a healthy seed activates many different metabolic systems. It converts some of its sugar content into vitamin C, to act as an antioxidant in the new open air environment. It also begins to synthesize a variety of new enzymes, many of them necessary to handle oxygen metabolism in the world above the soil. On a gram for gram basis, sprouts are richer in vitamin C than the older, more mature plants they eventually become, because this moment in their lifecyle calls for a high level of vitality. Sprouts can definitely be good for you!
For you to get the benefit of healthy sprouts, the sprouts need to be very fresh, and carefully refrigerated and handled. Most any kind of seed could also be sprouted at home, using one part seed to three parts water, a wide-mouth glass jar, and a screened lid. Many health food stores and natural foods groceries have sprouting started kits that make the process easy to understand and complete. It's worth noting here that seeds are smart, and some will not do much sprouting in polluted tap water, making a cleaner water source (like bottled spring water or filtered water) a better choice when sprouting. Although mung bean sprouts and alfalfa sprouts are the most common commercially available sprouts, equally easy to sprout and healthy are red clover, radish mustard, lentil, adzuki, garbanzo, pumpkin, and sunflower.
Sprouts make great replacements for lettuce on sandwiches, and great toppings for salads! While we didn't include them as a separate category in the World's Healthiest Foods, we included many foods in our list that can easily be sprouted and will make a healthy addition to your meals. You will find complete profiles of sunflower seeds, pumpkins seeds, mustard seeds, garbanzo beans, lentils, rye, and oats in our Foods section, and all of these foods can be sprouted and enjoyed.