6:37 AM
|
|
Steamed dumplings with chicken filling , served with pungent tomato chutney, flavoured with dried fish.
Serves : 4
Time required : One hour 15 minutes
You will need
300 g flour
Salt-1/2 teaspoon
Salt and pepper to taste
200 g minced chicken
100 g mutton fat
10 g coriander leaves, chopped fine
5 g green chillies, chopped fine
20 g ginger- garlic paste
50 g cabbage, chopped fine
5 g red chilli paste
5 g garam masala powder
Method
Sieve flour. Add salt to taste and enough water and mix to a medium soft dough.
Cook the chicken mince with mutton fat , ginger- garlic paste ,salt and pepper to taste, red chilli paste and garam masala powder till done. When cool , add coriander leaves, green chillies, and cabbage. Mix well and keep aside.
Divide the dough into 36 portions. Roll out the dough into small discs and stuff each with a little of the prepared chicken mixture. Steam in a momo steamer till done. Serve hot with tomato chutney.
Ingredients for golveda achar ( Tomato chutney )
1 kg tomatoes
A little oil
20 flakes ( 40 g ) garlic
50 g coriander leaves
Salt and pepper to taste
1 teaspoon ( 5 g ) chilli powder
A handful of peppercorns or to taste
50 g dried fish
Method
Clean and lightly oil the tomatoes. Bake the oiled whole tomatoes until dark brown. Grind garlic, baked tomatoes and coriander leaves to a fine paste. Season with salt, pepper , chilli powder and black peppercorns. Clean the dry fish and grind to a coarse paste. Add the paste to the tomato puree and stir well . Cook till thick and done.
Nutritive value of each serving-387.4 Kcal
Proteins – 27 g
Fat – 4.7 g
Carbohydrates – 59.3 g
6:37 AM
|
|
Preparation time : 15 minutes
Cooking time : 45 minutes
Ingredients
2½ cups milk or 600 ml
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
½ cup sugar or 100 g
8 eggs, beaten
1½ teaspoons vanilla essence
For the caramel:
1½ cups sugar or 300 g
½ cup water or 125 ml
Preparation
Bring the milk and NESTLÉ® Sweetened Condensed Milk to boil, add sugar and stir until completely dissolved. Remove from heat.
Stir in the hot milk to the beaten eggs, add vanilla essence and mix well.
For the caramel, bring to boil water and sugar over medium heat and stir gently until a caramel color forms.
Pour the hot caramel into small bowls or custard cups and immediately turn them around to coat the base and the sides evenly.
Pour the cream mixture into the bowls or custard cups. Place cups in a roasting pan which has enough hot water to come halfway up the side of the cups.
Bake in a 150°C oven for 40 to 45 minutes or until a knife inserted in center comes out clean.
6:36 AM
|
|
Ingredients
250 g Rohu Fish
100g thick curd
1 tablespoon onion paste
1 tablespoon ginger paste
½ teaspoon garlic paste
1 tablespoon sugar
1 teaspoon red chilli powder
3 cardamom
3 cloves
1 – inch stick cinnamon
2 bay leaves
6-8 Raisins
2 green chillies, slit lengthwise
4 tablespoon oil
1 teaspoon ghee
Salt to taste
Method
Wash the fish. Whip the curd well. Take a large bowl and prepare a marinade with the curd, onion paste, ginger-garlic paste, sugar, chilli powder, sugar and salt and mix well.
Marinate the fish pieces in the mix for half an hour. Keep aside leftover marinade.
Grind the garam masala ( cardamom, cinnamon, cloves ).
Now heat oil in a pan; when the oil is ready add the bay leaves and the garam masala powder and allow it to splutter. Once you get the aroma of the garam masala, add the raisins and fry them lightly.
Now add the fish pieces and shallow fry them. Finally add the leftover marinade, adjust salt and cook till the fish is well done. When the fish is done add the ghee and the green chillies. Serve with rice.
6:36 AM
|
|
Can be served as a starter or a main course
Serves : 4
Time required : One hour
Ingredients
1 kg boneless mutton, cubed
100 ml mustard oil
15 g ginger paste
15 g garlic paste
1 tablespoon ( 15 g 0 cumin powder
½ tablespoon ( 8 g ) coriander powder
½ tablespoon chilli powder
½ tablespoon turmeric powder
Water as required
Salt to taste
2 ( 100 g ) onions, chopped and fried till brown
A handful of coriander leaves, chopped
Method
Heat oil . Add mutton and keep frying till the juices of the meat are well sealed in.
Add ginger paste and garlic paste and sauté for two to three minutes.
Add the remaining spices and fry well. Add enough stock or water to cover the mutton.
Cover and cook for half an hour or till done.
When the meat is almost tender , remove the lid and sauté till almost dry.
Serve hot, sprinkled with fried onion and coriander leaves.
Nutritive value of each serving – 766.1 Kcal
Proteins – 48.3 g
Fat – 67.4 g
Carbohydrates – 8.7 g
6:35 AM
|
|
Serves : 4
Time required : 30 minutes plus marinating time
You will need
180 g boneless chicken, diced
15 g red chilli paste
4 g salt
2 g white pepper powder
150 ml oil for frying
10 g onion, chopped
20 g spring onion ,chopped
4 g garlic , chopped
3 g ginger, chopped
3 g celery , chopped
2 g chillies , chopped
5 ml white wine
4 g sugar
For the batter
80 g flour
80 g cornflour
2 g salt
1 g white pepper powder
2 g green chillies , chopped
Method
Marinate the chicken in the red chilli paste with a little salt and set aside for half an hour.
Make a batter with the ingredients and coat the chicken pieces. Deep fry in the oil till reddish – brown in colour. Remove from the pan and drain off the excess oil.
In a separate pan , heat the oil and sauté the ginger , garlic , onion, spring onion, green chillies and celery. Season with salt , sugar and pepper powder. Add the chicken pieces and white wine and stir- fry briefly on a high flame. Remove from the fire and serve immediately.
6:35 AM
|
|
Olive oil is a natural juice that preserves the taste, aroma, vitamins and properties of the olive fruit. It is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit.
The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidants. Studies have shown that olive oil offers protection against heart disease by lowering LDL cholesterol (bad cholesterol) and raising HDL cholesterol (good cholesterol) levels. No other naturally produced oil has as large an amount of heart healthy monounsaturated fats as olive oil.
The stomach tolerates olive oil very well. Its protective function has a beneficial effect on ulcers and gastritis and lowers the incidence of gallstone formation.
Clearly one of the good oils, olive oil is known as a “healing fat”. Studies have shown that virgin olive oil contains antioxidants which protect you against colon, breast and skin cancer, heart disease and also has an anti-aging role.
Varieties of Olive oil
Olive oil comes in numerous varieties depending on the amount of processing involved. Some of them are:
Extra virgin: Considered the best and least processed, this oil is extracted from the first pressing of the olives.
Virgin: Taken from the second pressing of the olives.
Pure/Light: This oil undergoes some processing, such as filtering and refining and thus is a lesser grade olive oil. It is widely available in supermarkets and labeled as just ‘olive oil’.
Extra light: Undergoes considerable processing and only retains a very mild olive flavour.
How to store olive oil?
Olive oil should be kept in a cool and dark place and tightly sealed. Like any other oil, it can easily go rancid when exposed to air, light or high temperatures.
Because of all its health benefits, it is good to cook in Olive oil but it is not recommended for deep-frying.
When buying olive oil you will want to obtain high quality flavorful Extra virgin olive oil.
It is true that olive oil is very healthy but at the same time it is high in calories, so use it in moderation.
