To allow the marinade to penetrate deeper, poke holes into the chicken with a fork, or make small cuts with a knife.
Number of Servings: 6
Serving Size: 3-4 oz.
Ingredients
Name Measure Weight
boneless, skinless chicken breasts --- 1 1/2 lb
garlic clove, minced 3 ---
ginger, minced 2 tbsp ---
cumin 1 tbsp ---
tumeric 1/2 tsp ---
plain nonfat yogurt, stirred until smooth 1/4 cup ---
Preparation Instructions
1. Make three diagonal slashes in the flesh of each chicken breast. Combine all remaining ingredients. Add the chicken breasts and coat well with the mixture. Marinate at least 8 hours or up to 48 hours.
2. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Grill the chicken breasts for 3-4 minutes on each side until the chicken is cooked through.
Imagine typical breezes and an ocean sunset accompanying this Caribbean chicken dish.
Number of Servings: 6
Serving Size: 3-4 oz.
Ingredients
Name Measure Weight
fresh squeezed orange juice 1/4 cup ---
orange peel 1 tsp ---
olive oil 1 tbsp ---
lime juice 1 tbsp ---
ginger, minced 1 tsp ---
garlic clove, minced 2 ---
hot pepper sauce 1/4 tsp ---
minced fresh oregano 1/2 tsp ---
boneless, skinless chicken breasts, halved --- 1 1/2 lb
Preparation Instructions
1. In a blender, combine all ingredients except the chicken. Pour the marinade over the chicken breasts and marinate in the refrigerator at least 2 hours or up to 48 hours.
2. Grill or broil the chicken for about
125gm Paneer (cut into 1"length strips)
1tbs oil
1cup onion heaped (cut length wise)
1tbs butter
1/4cup coriander
a pinch of tandoor colour
1/4tbs finely cut green chillies
For Grinding :
5-6 whole red chillies
6 cashews
10 garlics
Method of Preparation :
Make dough with maida, milk and salt. Cover it with a wet cloth and keep aside for half an hour.
Soak the ingredients for grinding in milk for half an hour and grind it to a paste.
Heat oil in a kadai, add butter. Sauté the onions till transparent, add the ground paste. Stir fry and add salt and chillies. Then add the colour mixed in a spoon of water. Sauté till raw smell goes. Add paneer and mix well. Remove from fire. Garnish with coriander leaves.
Make small chappathis with the dough and cook on tawa with little oil . Remove, place some filling at the edge of the chappathi. Then wrap each roll in a strip of butter paper and place in hot case or an oven.
Cut the vegetables into small pieces. Grind the coconut in the mixer. Take the coconut milk. Then once again grind it in the mixer. Take the coconut milk 3 times.
Place the 1st coconut milk in a separate vessel. 2nd and 3rd in the same vessel.
Place the pan in the heat. Pour 2nd and 3rd coconut milk. Put the vegetables into the pan. Leave for 10 minutes. Make sure that the vegetables are boiled. Then pour the first coconut milk. Put some chili powder and salt to taste.
Take the pan from heat. Finally pour 2 drops of lemon before you serve.
Grated Carrot - 8cups
Ghee &n bsp; &n bsp; - 4tbs
Milk &n bsp; &n bsp; - 6cups
Sugar & nbsp; & nbsp; - 2cups
Almonds or cashew nuts - few
Saffron or cardamom powder for flavouring
Method :
Sauté the grated carrots in ghee. Add milk and cook till very soft. Add sugar, simmer for a while, till sugar dissolves and the mixture thickens. Add saffron or cardamom powder. Garnish with flaked almonds or cashew nuts. Serve hot or cold as desired.
Green gram (Moong dal) - 1/4kg
Ghee - 1cup
Sugar - 1cup
Milk - 1litre
Mawa - 100g
Saffron essence - 1/4tsp
Saffron colour - 1/2tsp
Green Cardamom - 2-3nos
Cinnamon - a small piece
Cloves - 2-3nos
Method :
For preparing Mawa boil 1 litre milk and add a pinch of soda. Stir continuously while adding the soda. When it thickens to mawa consistency, remove from heat and cool.
Soak dal overnight, wash and remove husk. Grind it coarsely.
Heat ghee in a deep pan and lightly fry green cardamoms, cloves and cinnamon. Reduce heat and add the ground dal. Fry on medium heat to a golden brown colour.
Reduce heat and add milk. When the milk thickens, add sugar and saffron. Fry till ghee separates. Add mawa and mix well. Remove from heat and garnish with badams (almonds).
Recipe: Barbeque Chargha
Ingredients:
4-6 chicken pieces
1 tbsp tikka masala
½ tsp chat masala
½ tsp cumin powder
½ cup Worcestershire sauce
1 tsp salt
4-5 whole red chillies
1 tbsp ginger paste
1 tbsp garlic paste
¼ cup oil
A pinch of black pepper
Method:
Clean and wash the chicken thoroughly and pat dry with a kitchen towel.
Make small cuts on the chicken and keep aside.
In the meantime roast and grind cumin seeds and red chillies separately.
In a bowl mix salt, black pepper, Worcestershire sauce, ginger and garlic paste and marinate the chicken for eight to ten hours.
Sprinkle red chilli powder, tikka and chat masala and oil along with cumin powder and mix well.
Thread the chicken onto skewers and barbeque on low charcoal fire.
Turn and brush with oil occasionally
Ingredients:
400 g. dried spaghetti or tagliatelle
Salt and water
Meat sauce
1\4 cup oil
1 medium onion
1 clove garlic
1\2 kg. lean minced beef
1\2 kg. fresh tomatoes
2 level tbsp. flour
1 tsp. salt
1\2 level tsp. pepper
1 tsp. red chili powder (optional)
1 (3 oz, 70 g. ) can tomato paste
pinch dried mixed herbs
3\4 litre stock
Method:
Cook the spaghetti in a large pan of boiling salted water for 8-10 minutes or until al dente ( tender but still firm to bite)
Drain the spaghetti and return to the pan with hot meat sauce.
Mix the spaghetti with sauce by lifting and Turing the spaghetti in the sauce with two forks.
Never stir or serve the sauce separately.
Grated parmesan cheese can be serve separately.
Meat sauce for pasta:
Heat oil a medium sized sauce pan.
Peel and finely chop the onions, peel the garlic and crush to a puree with a little salt.
Add onions to the hot oil, cover and cook gently for about 5 minutes until the onion is soft but not brown.
Stir in the minced beef and the crushed garlic.
Continue to fry gently to brown the meat.
Scald the tomatoes and peel away the skins.
Cut tomatoes in half and scoop out the seeds.
Stir the flour, salt, pepper, tomatoes, tomato puree, red chili powder (optional) and mixed herbs into the meat mixture.
Add the stock and bring to boil.
Lower the heat and simmer gently for 40- 45 minutes.
Stir occasionally to prevent the sauce sticking and add a little extra stock if necessary.
The final consistency should not be too thick.
Check seasoning and use as required.
Note: Make the sauce in advance. Adjust the seasoning and keep chilled. Reheat when ready to use.
Cut the lamb into small pieces. In a pan heat the oil and add the sliced onions and fry till golden brown. Add ginger-garlic paste and tomatoes. Add chilly powder, turmeric powder and coriander powder. When the mixture is well cooked add the lamb and cook till it is done. Garnish with crushed pepper corn, curry leaves and coconut oil. Cook for another few minutes and serve it hot.
Fry the coriander and the coconut. Add the spices, when the coconut is fried to a golden brown, grind it alond with the garlic ginger, chilly powder, turmeric powder and almonds. Fry the onions in the ghee till golden brown. add the ground things and fry well. Later add the pieces of tomato. Saute till the juice dries up. Put the meat, fry it for some time before adding the curds and a cup of hot water and salt to taste. Put the lid on cook on a slow fire, now and then stirring so that it may not stick to the bottom of the pan.
Ingredients:
1 Chicken(cut into 16 small pieces)
1/4 cup Vinegar
Half teaspoon salt
Half teaspoon chineese salt
Half teaspoon white pepper
1/4 teaspoon baking powder
2 tablespoon soya sauce
2 table spoon fine flour(mada)
2 eggs
How to Prepare:
Merinate the chicken pieces by adding salt,vinegar,soya sauce and white pepper.Merinate it for 2 hours or minumum half hour if u are in a hurry.
In a bowl mix corn flour, fine flour and egg and make a paste now coat the chicken pieces with this paste.
Deep fry the chicken pieces untill golden brown and your tasty Spring Fried chicken is ready to be served.
Ingredients:
1Kg beef (small pieces) 2tsp
Chinese salt 1/2 tsp
salt 1 tsp
black pepper 4 tsp
Soya sauce 1 cup
corn flour 2 ounces
ginger (small pieces) 1 cup
green chilies 3 cup
Habib Cooking oil
Taken : eTaleem.com site
How to Prepare:
Marinate the beef with salt, black pepper, Chinese salt, Soya sauce. Then add corn flour to it, then add ginger to it and put all the mixture for 8 hours. After 8hours take the oil in a sauce pan and heat it, then put the marinated beef in it. Fry it until golden brown and crispy. Add green chilies to it and cook it for 1 min.
A great afternoon refresher. Fresh strawberries are best, but you can also use unsweetened frozen berries.
Number of Servings: 3
Serving Size: 2/3 cup
Ingredients
Name Measure Weight
fresh strawberries, washed and hulled 1 pint ---
fresh lemon juice 2 tbsp ---
lime juice 2 tbsp ---
granulated sugar 1 tbsp ---
club soda 1/4 cup ---
ice cubes 1 cup ---
Preparation Instructions
1. Reserve the 3 strawberrie for garnish. Puree the remaining strawberries in a food processor or blender.
2. Add the remaining ingredients. Blend well until smooth and foamy.
3. Garnish each serving with a fresh strawberry.
Exchanges Per Serving
1 Fruit
Nutrition Information
Amount per serving
Calories 54
Calories from Fat 4
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 8 mg
Total Carbohydrate 13 g
Dietary Fiber 3 g
Sugars 10 g
Protein 1 g
Imli ko aik pan mey daal ker garam karein phir is mey saari cheezien daal dien siwaye zarde key rang key jab imli boil honey key kareeb ho to tab ye rang daalein ...is ko boil honey dein aur bas chatni tayyar hai.
1 lemon
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
2 (1/2-lb) cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice (2 1/3 cups)
1 lb tomatoes (3 medium), cut into 1/3-inch dice (2 1/2 cups)
1 cup finely chopped red onion (1 small) or 1 cup chopped scallions (about 5)
1 cup coarsely chopped purslane (optional)
1 cup finely chopped fresh flat-leaf parsley (from 1 large bunch)
1/2 cup finely chopped fresh mint (from 1 bunch)
Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments from half of lemon free from membranes and transfer segments to a cutting board, then squeeze juice from membranes and remaining 1/2 lemon into bowl. Transfer 2 tablespoons juice to a large bowl, then finely chop segments and add to measured juice. Add salt, pepper, and oil, whisking to combine, then stir in remaining ingredients.
- 1\2 cup crushed wheat (Borghol)
- 3 bunches of parsley
- 4- 6 tomatoes
- 2 large white onions
- 1\2 cup olive oil
- Juice of 3 lemon or to taste
- white pepper
Bananay ka tarika
1. Soak the crushed wheat in plenty of water for 15-20 minutes or until soft. Drain and place in a large bowl, add lemon juice and mix.
2. Finely chop the parsley and place in a colander and wash under cold running tap to remove dirt. Rinse well and add to borghol.
3. Finely chop the tomatoes and onions. Add these to parsley mixture and mix well
4. Add olive oil and toss gently. Season with salt and pepper. Transfer taboule to a serving dish and decorate with lettuce leaves.
5. Serves
