PAKISTANI Foods: Barbecue Stuffed Chicken Breast With Mushrooms

 Barbecue Stuffed Chicken Breast  With Mushrooms

Ingredients:

• Skinned and boneless chicken breast (4),
• olive oil (3 tbsp),
• minced garlic (1tbsp),
• salt and black pepper,
• lemon juice (1/2 lemon),
• finely chopped spring onion (3 tbsp),
• chopped basil leaves (2 tbsp),
• coarsely chopped button mushrooms (8 fresh),
• coarsely chopped morel mushrooms (8 fresh).

Method:

1. Take both kinds of mushrooms; mix them together along with chopped fresh basil leaves. Divide the mushroom mixture into 4 equal parts.
2. Slit each chicken breast with a knife lengthwise to make a pocket. Now fill the mushroom mixture in each pocket and seal it with tooth pick.
3. Take a bowl, mix spring onion, garlic salt, lemon juice and olive oil in it.
4. Take a dish, place the chicken pieces in it and then pour the mixture of bowl over the chicken. Turn the chicken to coat it well. Keep it to marinate for 1-2 hours.
5. Barbecue the chicken about 4-6 minutes on each side until they are cooked.
6. Garnish it with mint leaves and serve it with chunks of parsley and ginger butter.

PAKISTANI Foods: (Walnuts Sweets) AKHROT KA HALWA

(Walnuts Sweets) AKHROT KA HALWA



Ingredients:

• Walnuts 2 cup slightly toasted and grated
• Ghee 2 cup
• Sugar 2 cup
• Milk gova/khoya 2 cup
• Heavy cream/milk 1 litre
• Condensed milk 1 cup
• Cardamon seeds powder 1 spoon
• Food color of your choice
• Favourite nuts of your choice for decoration

Method:

Toast/ fry in ghee…all the decoration nuts first and set aside.
Mix sugar and heavy cream and boil them, reduce it into half(maybe add cardamon seeds powder too)
In a separate pan, heat ghee and add gova, fry it real good. let it get loosened up first and slightly change color. That is golden brown. Do not fry beyond this point. It may become too brown.
So now to this fried gova add reduced milk. Further add condensed milk to.
Toss your grated walnuts + color and cook them. When the halwa consistency is achieved, it leaves the pan. Maybe one can run few more spoons of ghee at this point.
It turns up into dark velvety brown color. With distinct aroma. Now toss the fried nuts from step 1 to it. Mix well! Serve this after heavy meals as dessert. Heaven!!!

PAKISTANI Foods: Mirchi Ka Raitha

Mirchi Ka Raitha
Ingredients: Yogurt 2 cups Sesame seeds 1 tspn roasted Small onions 1/2 cup chopped Red chillies 4 nos Honey 1/2 cup Salt use as required
Method: Beat the yogurt in a blender with the salt. Remove and transfer to a bowl.  Grind the red chillies , small onions and the honey to a smooth paste in a blender. Remove and mix with the sesame seeds. Pour into the bowl containing the yogurt in the form of straight lines.

PAKISTANI Foods: Mixed Fruit Raita Recipe

 

Mixed Fruit Raita Recipe

Ingredients:

• Curd or Yogurt (2c)
• Pineapple (1small)
• Ripe mango (1)
• Bananas (3)
• Apples (2)
• Pomegranate seeds (1c)
• Sugar (to taste)
• Salt (to taste)
• Black pepper powder (to taste)

Method:

Take a bowl, put curd in it and mix it with hand mixer and then mix the salt and sugar in the curd. Add a little water or milk in the curd if it is thick. Take all the fruits, wash them and then cut them into small cubes and add to the curd. Mix all the cubed fruits in the curd properly. Garnish the fruit raita with pomegranate seeds and chopped coriander leaves. Mix it well and then keep it in the refrigerator to cool. When the raita gets chilled then it is ready to serve.

PAKISTANI Foods: Ghiya Raita Recipe

Ghiya Raita Recipe

Ingredients:

• Curd or yogurt (2c)
• Cumin powder (1tsp)
• Grated ghiya or lauki (1c)
• Red chilli powder (to taste)
• Salt (to taste)

Method:


Take a pan, boil the grated ghiya with a little water in the pan until it gets soft. Drain it and then kep it to cool. Beat the curd with the hand mixer in a bowl. Add the cooked ghiya in the curd, mix it well. Add a little water or milk if the curd is thick. Now add salt, chilli powder and cumin powder and mix well. Now keep the bowl of raita in the refrigerator for about 1 hour or more. Serve the ghiya raita chilled in the lunch or dinner.

PAKISTANI Foods: Beetroot Raita Recipe

 

Beetroot Raita Recipe

Ingredients:

• Beetroot (1)
• Yogurt (1c)
• Ghee or oil (2tbsp)
• Green chilli (1/4tbsp)
• Asafoetida (a pinch)
• Coriander leaves (1tbsp)
• Karipatta (5-6leaves)
• Cumin seeds (1/2tsp)
• Mustard seeds (1/2tsp)
• Sugar and salt (to taste)

Method:

Take beetroot and cut it into 4-5 pieces. Boil the pieces with water, peel the skin and then grate it finely. Take a bowl, put curd in it and then beat it lightly. Add the grated beetroot into the beaten curd. Take a pan, heat oil in it. Add mustard seeds and the cumin seeds in the hot oil and fry until they get splutter. Add asafoetida and karipatta, finely chopped green chilli. Add the oil to the grated beetroot curd. Now add sugar and salt and mix them together. Keep the raita in the refrigerator and serve it chilled.

PAKISTANI Foods: Onion and Tomato Raita Recipe

 
 

Onion and Tomato Raita Recipe

Ingredients:

• Plain yogurt (8oz)
• Tomato (1small)
• Onion (1small)
• Ground black pepper (1/2tsp)
• Salt (1tsp or to taste)
• Chat masala (1tsp optional)
• Milk (1/2c)

Method:

Take a bowl; put the yogurt in the bowl. Beat the yogurt and then add ¼ cup of milk in the yogurt and again beat it until it gets smooth. Take onion and tomato and then chop them into very small pieces. Add them into the yogurt. Add salt and pepper according to taste and then sprinkle the chat masala on it. Serve it in a serving bowl with rice, pullao or with the vegetables.

PAKISTANI Foods: Bondi Raita Recipe

 
 

Bondi Raita Recipe

Ingredients:

• Yogurt (1 ½ c)
• Milk (1/4c)
• Salt (to taste)
• Pepper (to taste)
• Chat masala (to taste)
• Besan (1/4c)
• Water (1/2c)
•  Ghee for frying

Method:

Take a bowl, mix besan and water in it to make a pouring paste. Take a frying pan, heat ghee in it for frying. Drop the paste of besan and water in the hot ghee through a slotted spoon to get little drops that fall in the ghee one by one. Fry them until get golden brown. Now take out the boondis from the ghee and dry them on the paper towel to remove the extra oil from them. Soak these boondhis in warm water. Take a bowl, put yogurt in it and add milk, salt, pepper and the chat masala to the yogurt. Squeeze the water from the boondhis and add into the yogurt. Now put this boondhi raita in a serving bowl and garnish it with chopped coriander leaves if desire. Serve it with rice or vegetables.

INDIAN Foods: Malai Ladoo Recipe

 

 Malai Ladoo Recipe



Ingredients:
 

• Cottage cheese or paneer (250gms)
• Condensed milk (1/2c)
• Kewra essence (2-3drops)
• Yellow color (1/4tsp)

Method:

Take a bowl, mash the paneer in it and add the condensed milk in the paneer. Mix it well. Now put this mixture in a pan and cook on low flame by stirring it continuously. Cook it until the mixture gets thicken and leaves the sides of the pan. Add essence in the mixture and then take off the pan from the heat. Mix the mixture properly. Take a plate, Pour the mixture in the plate and keep it to cool. When the mixture gets cool then make the ladoos of this mixture. Sprinkle the powdered elaichi over the ladoos and decorate then with grated dry fruits.
Makes – 20-25 pieces
Time required – 1/2hour

PAKISTANI Foods: Dum Ka Keema

Dum Ka Keema

 

Ingredients: 1 kg. lean Mince ( beef or lamb) 3 medium onions, skinned and thinly sliced 1 cup oil 1 tbsp. ginger paste 2 tbsp. unripe green papaya (ground) 1 tsp. garam masala 1 1\2 tsp. salt 7-8 whole red chilli 2 tbsp. yogurt 1 piece coal 2 tbsp. freshly chopped green coriander 1 tsp. finely chopped green chillies 1 tbsp. roasted chick pea flour Method: Heat oil in a heavy based sauce pan. Add onions and stirring frequently, fry for 8-10 minutes to a light golden color. Remove onions from oil and fry the whole chillies just for a moment, otherwise they will burn. Reserve the oil and put the onions and whole chillies in a chopper or food processor and blend to a smooth paste without using water. Thoroughly wash the mince and squeeze out any water. Put the mince in a bowl. Add onion paste, ginger paste, salt, garam masala and yogurt. Knead the mixture really well for a few minutes with your hands until it is smooth. Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator. One hour before cooking mix in the ground papaya. Put the charcoal over medium flame, wait until the coal is fully red and is covered by white ash. Meanwhile place the mince in a metal pan. Make a well in the center. Put a small piece of aluminum foil in it. Place the burned coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside for 20-25 minutes. Take out 1\2 cup of oil from the reserved oil. Reheat the oil in a heavy based pan. Discard the charcoal and fry the mince over low heat for 4-5 minutes. Cover with a tight fitting lid and cook for 15-20 minutes or until all excess moisture has absorbed. Transfer to a serving dish and decorate with onion ring, green chilli and coriander leaves. Serve hot with Roti or Nan

PAKISTANI Foods: Lahori Tikka

 Lahori Tikka

Ingredients:


1 kg chicken breasts and thighs
3 tblsp ginger and garlic
1 tsp salt
2 fresh lemons
300g grated English cheese
300g yoghurt
½Half kg single cream
1 or 2 eggs
3 tblsp black pepper
4 green chillis (cut into small pieces)
½Half bunch fresh coriander

Method:

Mix the ginger, garlic, salt and lemon juice to make a marinade and leave the chicken in it for 30-40 minutes. Then add the cheese, yoghurt, cream, eggs, black pepper and chillis and marinate for another hour before grilling the chicken. Serve with mint sauce and a leaf salad.

PAKISTANI Foods: Chicken In Cream Sauce

Chicken In Cream Sauce

Ingredients

• Boneless chicken-37g gm
• Onions (thin sliced)-2 medium
• Oil-4 tbsp
• Corn (boiled)-1/2 cup
• Peas-1/2 cup boiled
• Cream-1/2 cup
• Green Chilies (chopped)-2
• Tomato (chopped)-1
• Crushed Red Pepper-1 tbsp
• Oregano-1/2 tsp
• Salt-to taste
• Black pepper Powder-1/2 tsp
• Cumin-• 1/2 tsp
• Garlic cloves (chopped)

Method

• Heat oil and sauté garlic, add onions and cook till the onions become soft on low flame.
• Don’t let it to be brown.
• Add oregano, cumin, and black pepper. Mix it well.
• Now add tomato, green chili.
• When tomato become soft then add chicken and cook it for 3-5 minutes.
• When chicken changes it color then add corn and peas, mix it all well.
• On this stage add red chili.
• Remove it from heat and then add cream.
• After adding cream put it again on heat and cook till the chicken becomes soft and gravy thickens.
• Serve it with boiled rice or garlic bread.

HEALTH Tips: Deep Breathing to Lose Weight

 

Adding some deep breathing to your daily routine can actually help to boost your metabolism. Now you are probably thinking, really? Well, although breathing alone is not going to eliminate those excess pounds, when combined with a healthy diet, plenty of water and adequate exercise it can really make a difference.

Deep Breathing to Lose Weight

Deep breathing is something you can do anywhere. Its an exercise you can do without changing clothes or going to the gym. Try it while waiting in line for your groceries, at your desk or even while kicking back watching a movie.

Deep Breathing and Weight Loss

Most of us take shallow breaths throughout the day. In fact, research has shown that most people only use a quarter of their lung capacity. Why is this important? Deep breathing increases oxygen levels in your bloodstream, which in turn increases circulation and gives your metabolism a boost. By not breathing deeply enough, you’re forcing your metabolism to run below its optimal level. When you switch your metabolism back on, you will discover higher energy levels and increased mental clarity too.



Deep breathing can also reduce stress levels. When we are stressed the body secretes Cortisol, a hormone that encourages your body to store excess abdominal fat. Deep breathing reduces stress which in return keep that waistline slim.

Other benefits of Deep Breathing

Increasing your oxygen levels through deep breathing helps to keep your body cleansed of toxins. Exhalation from the lungs is one of the methods that the body uses to clear out toxins from your body, and elimination of waste, debris, toxins, and body pollution is a major function of oxygen. Keeping your body free of these substances helps to keep the metabolism revved. More oxygen will stimulate your lymphatic system too – another important factor in eliminating waste.
Deep breathing also improves the digestive process. When the digestive organs receive adequate amounts of oxygen, food is assimilated properly and nutrients are properly absorbed by the body.

A Deep Breathing Technique

Place your hand on your lower abdomen and blow out all the air. Take a deep breath. Your abdomen will expand when you inhale and air will flow in deeply to the pit of your stomach. Breath out slowly and evenly. Now repeat this for for 5 minutes everyday!

AMERICAN Foods: Strawberry Coffee Cake

Strawberry Coffee Cake

Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1 1/2 cups sliced fresh strawberries
• TOPPING:
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup cold butter
• 1/4 cup chopped pecans

Directions

1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries.
2. For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries.
3. Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

AMERICAN Foods: All American Macaroni Salad

All American Macaroni Salad

Prep Time: 20 mins

Cook Time: 10 mins

Difficulty: Easy

Yield: 6 servings

Ingredients

3/4 teaspoon dry mustard
3 tablespoons sour cream
2 cups dry elbow macaroni, cooked, rinsed, and drained
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1/3 cup diced celery
1/2 teaspoon kosher salt, plus more to taste
1/2 cup prepared mayonnaise
1/2 cup diced vine-ripened tomato (optional)
1 tablespoon minced flat-leaf parsley
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
Freshly ground black pepper

Directions

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

AMERICAN Foods: Autumn Caramel Apple Cake

Autumn Caramel Apple Cake

Prep Time: 30 mins

Cook Time: 90 mins

Difficulty: Intermediate

Yield: 10 to 12 servings

Ingredients

Pinch salt Special equipment: 10 cup bundt pan
Juice of 1 orange (about 1/3 cup)
Finely grated zest from 1 orange

Cake:

4 large golden delicious apples, peeled, cored, and roughly chopped (about 5 cups)
3/4 cup pecans, toasted and roughly chopped
3 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons water
1/2 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup sour cream
1/2 cup heavy cream
1 teaspoon fine salt
1 tablespoon pure vanilla extract

Caramel Glaze:

1 tablespoon light corn syrup
1 1/3 cups sugar, plus 1/4 cup for the apples
1 1/2 teaspoons ground apple or pumpkin pie spice blend

Directions:

Preheat oven to 350 degrees F. Generously butter and flour the bundt pan.
Whisk the flour, 1 1/3 cup of the sugar, 1 teaspoon of the pie spice, the baking powder, baking soda, and salt together in a large bowl.
Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside.
Whisk the eggs and oil together in another bowl. Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about 1/3 of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.
Bake the cake until it pulls away for the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
To make the caramel: Stir the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.
Cook's Note: We like to bake this cake the day before we serve it so the flavors and texture ripen. If you bake it a day ahead glaze with the caramel the day you plan to serve it.

MEXICAN Foods: Homemade Salsa and Chips

Homemade Salsa and Chips

Prep Time: 20 mins

Difficulty: Easy

Yield: about 2 cups

Ingredients

Salsa and Chips

4 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/2 medium onion, finely chopped (about 3 tablespoons)
1 jalapeno (or to taste), minced
1/4 cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper, to taste
Tortilla Chips Vegetable oil for frying
Twelve 6-inch corn tortillas (preferably white)
Fine salt

Directions

Salsa 




In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with tortilla chips.

Tortillas

Yield: 4 to 6 servings
Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.

HEALTH Tips: For Mind Sharpness

For Mind Sharpness

Blend almonds and black pepper together and have it daily in the morning.

HEALTH Tips: Body and Blood Problem

Body and Blood Problem

The use of grapes makes your body strong and also helps in the incremental of your blood. Grapes can also make your blood pure.

EID SPECIAL: Batta Gosht (pasanday)

Batta Gosht (pasanday)

Ingredients

• Beef (pasanday)-1 kg
• Black pepper (grinded)-1tbsp
• Cumin (grinded)-1tsp
• Red chili (chopped)-2tbsp
• Cinnamon (chopped)-1 stick
• Clove (chopped)-3 to 4
• Small Cardamom (chopped)-3 to 4
• Big Cardamom (chopped)-2
• Green chili (Chopped)-5 to 6
• Ginger/Garlic (chopped)-2 tbsp
• Oil-1/2 cup
• Salt-To taste
• Lemon-For Garnishing

Method

• Hammer Pasanday and make it staright.
• Take a pan and add all the masla and beef in it.
• Add 1-1 1/2 cup of water and leave it for beef to get soft.
• When beef gets soft add oil in it and cook it.
• Take it out on dish and garnish it with lemon and serve it.

PAKISTANI SALAD: Smooky Beef Salad

Smooky Beef Salad

Ingredients

• Beef (pasanday)-1/2 kg
• Papaya Paste-1/2 cup
• Red Pepper Flask-3 to 4 tbsp
• Fish Sauce-2 to 3 tbsp
• Soya Sauce-5 tbsp
• Crushed Rice-2 to 3 tbsp
• Spring Onion (chopped)-half cup
• Coriander (chopped)-1/2 bunch
• Chinese Salt-1 tsp
• Lemon Syrup-3 to 4 tbsp
• Salad Leaves-2 to 3
• Tomato-1 to 2
• Cucumber-1
• Oil-2 to 3 tbsp

Method

• Take a mixing bowl and put beef, salt, soya sauce, papaya and marinate it for 2 to 3 hours.
• After that fry this beef.
• When it gets fried then remove it from the pan.
• Now burn the coal and put this burning coal over beef and covered it by bowl cover.
• After that apply jolien cut in beef and put it in a mixing bowl.
• Add red pepper, fish sauce, coriander, mint, rice, spring onion, chinese salt, lemon syrup, and mixed it well.
• Now garnish it with tomato, cucumber, salad leaves and serve it.

EID SPECIAL: Kastoori Kabab

Kastoori Kabab

Ingredients

• Chicken Boneless Pieces-600 gram
• Ginger/Garlic Paste-1 tbsp
• Lemon syrup-1tbsp
• White Pepper-1 tsp
• Butter-2 tbsp
• Gram Flour (besan)-2 tbsp
• Bread Crumbs-1 tbsp
• Coriander-1/2 bunch (chopped)
• Oil-4 tbsp
• Salt-To taste

For the mixture

• Egg Yolk-1
• Black cumin-1/2 tsp
• Saffron-1/2 tsp
• Gram Flour-2 tbsp
• Cardamom Powder-1/2 tsp

Method

• Marinate chicken with ginger/garlic paste, lemon, all the spices  and leave it for a while.
• Now heat up oil and brown gram flour in it.
• Separate some quantity of gram flour.

For Mixture

• Take the remaining gram flour and add bread crumbs, coriander, green chili, chicken and leave it over slow flame.
• After that take pre-heated oven 180C and put chicken in it for 15 to 20 minutes.
• In the when you have to serve it sprinkle cardamom powder in it.

HEALTH Tips: Did You Know? Carrot

Did You Know?

Carrot

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.
The carrot has a thick, fleshy, deeply colored root, which grows underground, and feathery green leaves that emerge above ground. It is known scientifically as Daucus carota, a name that can be traced back to ancient Roman writings of the 3rd century. Carrots belong to the Umbelliferae family along with parsnips, fennel caraway, cumin and dill which all have the umbrella-like flower clusters that characterize this family of plants.


This chart graphically details the %DV that a serving of Carrots provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System.

Filed under Did You Know · Tagged with carrot

EID Special PAKISTANI Sweets: Golden Sivaiyyan

Golden Sivaiyyan

 

Ingredients

• Sivaiyyan-1/2 kilo
• Milk-2cup
• Khoya-1/2kilo
• Sugar-1/2cup
• Dry Fruits-for garnishing (chopped)
• Egg-2
• Silver Paper-for decoration (chandi ka warq)
• Small Cardamom Powder-1/2tsp
• Saffron (soaked in milk)-1 pinch
• Butter-1tbsp

Method

• Take a pan and put butter in it.
• After that put saviyyan in it and cook for a while
• When it turns golden in color then remove it for a oil.
• Take another bowl and put milk, khoya, sugar, small cardamom, saffron and boil it for a while.
• Now take a baking dish and beaten eggs in it. Add saviyyan and milk mixture in it.
• After that mix it well with spoon now add dry fruits in it.
• Preheated oven 250 C baked it 20 to 25 minutes.
• When it turns golden in color then garnish it with silver paper.

DRINKS: Almond Milk Shake

Almond Milk Shake

Ingredients

• Milk-250gram
• Green Cardamom-2 to 3
• Almond-7 to 8
• Sugar-2tsp
• Ghee-1tbsp

Method

• Blend Almonds and cardamom in the blender.
• Now take a pan heat the ghee and along with ghee add almond paste and then after that fry it over a slow flame for a while.

PAKISTANI Foods: Qofta Kabab Dhuwan

Qofta Kabab Dhuwan

Ingredients

• Beef Minced-1/2 kg
• Onion-2
• Egg-2
• Bread Slices-3 to 4
• Garlic-4 to 5
• Red Pepper Flask-8 to 10
• Cumin-1 tbsp
• Black Pepper whole-1 tsp
• Coriander Seeds-2 tbsp
• Salt-To taste
• Coal-1 piece

For the Gravy

• Tomato Puree-1 cup
• Garlic Paste-1 tbsp
• Red Pepper Powder-1,1/2 tbsp
• Turmeric Powder-1 tsp
• Garam Masala Powder-1 tsp
• Onion Paste-1/2 cup
• Yogurt-1 cup
• Oil-3 to 4 tbsp
• Salt-To taste
• Coriander-For Garnishing

Method

For making Qofta

• First of all take minced, onion, egg, bread slices, garlic, red pepper, cumin, black pepper, coriander seeds, salt and chopped it in a chopper.
• Now make them qofte from it and give them a steam in a steamer.
• In the last apply coal smoke in it.

For the Gravy

• First of all take a cooking bowl put oil, garlic paste, onion paste and cook it well.
• After that add tomato puree, yogurt and cook it for 5 minutes.
• Now add remaining all the spices, salt and cook it well.
• When oil comes up then add qofta and 1-1/2 cup water in it and cook it over slow flame.
• Garnish it with Coriander.

CHINESE Foods: Chinese prawn

Chinese prawn

Ingredients

• Prawns-1/2 kg
• Spring Onion-2 to 3
• Carrot-1
• Garlic-4 to 5 pieces
• Soya sauce-2tbsp
• Lemon Syrup-2tbsp
• White Vinegar-2tbsp
• Corn flour-1 to 2 tbsp
• Red Pepper (chopped)-1tsp
• Black pepper (chopped)-1tsp
• Chicken stew-1 cup
• Oil-3 to 4tbsp
• Salt-to taste

Method

• Take prawns and add salt , black pepper, cornflour and fry it and keep it aside.
• Take a pan and fry garlic in it for 2-3 min.
• After that add carrot, spring onion lemon juice, soya sauce, red chilly, Black pepper, vinegar and salt and mix it nicely.
• Than add chicken stew in it, when it boils add prawn in it.
• Take water and add 1 spoon of corn flour in it and mix it, and add it in the pan. cook it for a while and serve.

INDIAN Foods: Mango Chutney Recipe (Aam Ki Chutney Recipe)

Mango Chutney Recipe (Aam Ki Chutney Recipe)

Mango Chutney is a delicious Indian sauce that is a jam / preserve consistency and amazing with naan bread, papadums or as a sauce or side for any Indian recipe.  This recipe is the perfect balance of sweet and salty, and a Mango Chutney recipe has never been easier!

Ingredients:

- 3 Green Mangoes
- 2 tsp Salt
- 3 Garlic Cloves
- 1″ Ginger Root, peeled and diced
- 1.5 cups Apple Cider Vinegar
- 2 cups Sugar
- 1/2 tsp Turmeric
- 1 tsp Cayenne Pepper
- 1/4 cup Raisins (or Golden Raisins), optional

Directions:

1.  Peel and slice the mangoes.  You can dice the mangoes instead of slicing if you prefer.
2.  Sprinkle a couple of teaspoons of salt over the mangoes.
3. Let the mangoes stand for a few days (if you can let them stand in the sun, this will give your mango chutney the most amazing flavor).
4.  Pulse the garlic and ginger in your food processor.
5.  Add apple cider vinegar to your garlic / ginger until a paste is formed.
6.  Cook over medium heat the remainder of the apple cider vinegar, sugar, raisins (if desired), cayenne pepper, turmeric and 1 tsp salt to your ginger and garlic paste.
7.  Cook for 15 minutes until the mango chutney has slightly thickened.
8.  Mix in the mango pieces and simmer for another 25 minutes.  The mango should be translucent and the mango chutney will be a bit thicker (your mango chutney will thicken MUCH more as it cools, so it won’t appear super thick at this point).
9.  Pour your mango chutney into a glass jar.
Enjoy your mango chutney as soon as it cools off, or wait a few days for the flavors to marry in your mango chutney recipe!

INDIAN Foods: Papadum Recipe

Papadum Recipe

Papadum is a crisp, delicious Indian flatbread / cracker / wafer that could not be easier to make.  Papadums (or Poppadums, Poppadoms, Papads, Happalas or Appalams) are the perfect way to serve our mango chutney recipe.

Ingredients:

- 8 cups Lentil Flour
- 1 tsp Black Pepper
- 1 tsp Cumin
- 1/2 tsp Salt
- 1/4 cup Water
- Oil

Directions:

1.  Mix together the flour, cumin, salt and pepper.
2.  Add half of the water and knead the dough.
3.  Continue adding water if needed until the dough comes together.
4.  Make 15 balls out of the dough and roll out each ball until it is very thin and round.
5.  Cook the papadum for an hour at 200 degrees F.
6.  Fry the papadum in a pan of oil until they are crispy and crunchy.
7.  Sprinkle with salt or pepper to taste.

INDIAN Foods: Potato Bhaji Recipe

Potato Bhaji Recipe

Aloo Bhaji (or Potato Bhaji) is an Indian side dish often served with chapati, pouri, paratha or dosa (rice pancakes).  This Indian Potato dish is easy to make and very delicious and flavorful.

Ingredients:

- 1 Potato
- 1 Red Onion, chopped
- 1 TB Mustard Seed
- 1 Chili Pepper, seeded and diced
- 1 TB Coriander
- 1 tsp Turmeric
- Salt / Pepper, to taste
- Tomato (optional)
- Curry Leaves (Optional)
- Oil

Directions:

1.  Cook the mustard seeds in a pan over medium heat until the seeds pop.
2.  Add the chili pepper, onion, tomato (optional) and curry leaves (optional).
3.  Once the onions are translucent, add the salt and turmeric.
4.  Cook the potatoes in boiling water.
5.  Remove the potatoes skin and dice the potatoes.
6.  Sprinkle with the coriander.

INDIAN Foods: Chicken Tikka Masala

Chicken Tikka Masala

   

This recipe for Chicken Tikka Massala is easy and delicious, especially when served with warm rice, naan bread or pita bread!

Ingredients:

 Marinade Ingredients:

- 3 Chicken Breasts, cut into cubes
- 2 tsp Cayenne Pepper
- 1 tsp Cinnamon
- 1 TB Fresh Ginger, finely minced
- 2 tsp Cumin
- 1 TB Lemon Juice
- 1 cup Plain Yogurt (make sure not to accidentally use vanilla yogurt)
- Salt / Pepper, as desired
- 4 Skewers


Sauce Ingredients:
- handful of Fresh Cilantro, chopped (to garnish)
- 1 can Tomato Sauce (8 ounces)
- 1 cup Heavy Cream
- 2 tsp Paprika
- 1 Jalapeno Pepper, finely diced
- 2 tsp Ground Cumin
- 2 cloves Garlic, minced
- 1-2 TB Butter
- Salt / Pepper to taste

Directions:
1. Mix together all of the marinade ingredients (except for the chicken and skewers).  Add in the chicken making sure it is completely covered.
2. Refrigerate the  marinade and chicken for at least one – two hours.
3. Fire up your grill on high heat.
4. String the marinaded chicken pieces onto the skewers.
5. Cook the chicken skewers for about 5-7 minutes per side.
6. Melt 1-2 TB of butter in a pan.
7. Cook the jalapeno pepper and garlic for a minute or so.
8. Add the paprika, cumin and salt.
9. Add the cream and tomato sauce to the pan.
10. Simmer for about 20 – 30 minutes, or until the sauce thickens.
11. Serve and sprinkle with cilantro.

CHINESE Foods: Almond Cookies

 Almond Cookies
 

Ingredients:  1/2 cup soft butter 1 cup flour 1/3 cup turbinado sugar 3 tbsp ground almonds 12 whole almonds 1 drop almond flavoring
Method: Preheat oven to 350 degrees F. Combine all the above ingredients except whole almonds. When thoroughly mixed, roll into 12 balls. Then press each ball firmly in palms of hands. Put one almond in the center of each cookie. Place on ungreased cookie sheet. Bake for 10-12 minutes or until golden around edges.

HEALTH Tips: Diabetes: Suitable Foods for Diabetic Persons

Diabetes: Suitable Foods for Diabetic Persons

Diabetes affects different people in different ways, depending on their degree of diabetic complication, but, while different amounts of carbs may be eaten for this reason, the types of foods to eat and to avoid is the same for all.

    Below are lists of foods to avoid, and foods to eat. Below those are two lists of fruit and vegetables which give quantities that provide 10 grams or 5 grams of carbs. These lists are by no means exhaustive. They are here to help you to decide what and how much you can eat to eat to manage your condition.

NOTE that the lists do not mention nuts. This is because nuts generally come in packets which list their carb content. The 'nuts' to beware of are peanuts as these are not true nuts, but legumes (like peas and beans) and have a higher ratio of carbs to protein and fat.

AVOID THESE FOODS Below is a list of foods to avoid. Some will be obvious – others less so. Sugar and artificial sweeteners, including honey. The only allowed sweetener is stevia. (Sugar is a problem as it is addictive. I suggest you cut down gradually until you can do without. The other option is to go 'cold turkey' and stop it altogether. This will give you withdrawal symptoms, just like stopping any other addictive drug. But this will wear off within about two weeks.) Sweets and chocolates, including so-called sugar-free types. (If you want a chocolate treat, say once a week, then eat Continental dark chocolate with 70% or more cocoa solids, not the British stuff where sugar is the first named ingredient.) Foods which contain significant proportions of things whose ingredients end in -ol or -ose as these are sugars (the only exception is cellulose, which is a form of dietary fibre) "Diet" and "sugar-free" foods (except sugar-free jelly) Grains and foods made from them: wheat, rye, barley, corn, rice, bread, pasta, pastry, cakes, biscuits, pies, tarts, breakfast cereals, et cetera. Starchy vegetables: potatoes and parsnips in particular; and go easy with beet, carrots, peas, beans, et cetera and packets of mixed vegetables which might contain them Beans with the exception of runner beans Milk (except in small quantities) Sweetened, fruit and low-fat yogurts Cottage cheese (except in small amounts) Beware of commercially packaged foods such as TV dinners, "lean" or "light" in particular, and fast foods, snack foods and "health foods". Fruit juices, as these are much higher in carbs than fresh fruit. (If you like fruit juices as a drink, dilute about 1 part fruit juice with 2-4 parts water.)

Now that you think there is nothing left to eat, these are foods you can eat: All meat — lamb, beef, pork, bacon, etc include the organ meats: liver, kidneys, heart, as these contain the widest range of the vitamins and minerals your body needs (weight for weight, liver has 4 times as much Vitamin C as apples and pears, for example); All poultry: chicken (with the skin on), goose, duck, turkey, etc. But be aware that turkey is very low in fat, so fat needs to be added. Continental sausage (beware of British sausage which usually has a high cereal content.) All animal and meat fats – without restriction – never cut the fat off meat. Fish and seafood of all types Eggs (no limit, but avoid "omega-3 eggs" as these have been artificially fed which upsets the natural fatty acid profile) All cheeses (except cottage cheese as this has a high carb content and very little fat) butter and cream (put butter on cooked veges instead of gravy; use cream in hot drinks in place of milk) Plain, natural full-fat yogurt Vegetables and fruits as allowed by carb content. (See tables below) Condiments: pepper, salt, mustard, herbs and spices Soy products are allowed but, as many are toxic, I don't recommend them (see http://www.soyonlineservice.co.nz)

The following two lists of commonly available fruit and vegetables lists the amount of a food that gives either 10g (fruit) or 5 g (vegetables). Use these tables to determine how much of each you can eat.

I suggest that you print them out and keep them handy as an easy reference.

The following quantities of fruit will give 10g of carbohydrate (raw weights):
75g/3ozs Apples Blackcurrants Blueberries Cherries Elderberries Kiwi fruit Kumquats Loganberries Mangoes Pears Pineapple Plums	100g/4oz Apricots Blackberries Cranberries Guavas Lemons (peeled) Limes Mulberries Nectarine Oranges Papaya (Pawpaw) Peach Redcurrants Satsumas Strawberries Tangerines	150g/6oz Coconut meat Gooseberries Grapefruit (white) Melon Raspberries	200g/8oz Avocados Rhubarb

The following quantities of vegetables will provide 5g of carbohydrate (raw weights):
50g/2ozs Beetroot Carrots Celeriac	75g/3ozs Leeks Squash (winter)	100g/4oz Asparagus Aubergine Avocados Bean sprouts Cauliflower Chicory leaves Chives Fennel bulb Flax seed Green beans Kale Kohlrabi Mangetout Mung beans (sprouted) Mushrooms Onions Peppers (sweet) Pumpkin Squash (summer) Tomato (fresh or canned) Turnip	200g/8oz Broccoli Brussel sprouts Cabbage (all types) Celery Courgette (zucchini) Cucumber Endive Gherkins Gourd (calabash) Lettuce Marrow Mustard greens Okra Radishes Spirulina Spinach Spring greens Spring onions Squash (summer) Swiss chard Turnip greens Zucchini

Source – USDA Nutrient Database for Standard Reference, Release 12.

CHINESE Foods: Chinese Egg Fried Rice

Chinese Egg Fried Rice

Ingredients

• Rice (wash and soaked it for half an hour)-2 cups
• Capsicum (cut in stripes)-1
• Carrot (cut it horizontally)-1
• Green onion (chopped, only green part)-2
• Eggs (beaten with little yellow color)-2
• Worchester sauce-2 tbsp
• Garlic, chopped-2 clove
• Oil-1/4 cup
• Salt-to taste
• Soya sauce-1 tbsp
• Black pepper-to taste
• White pepper-to taste

Method:

• Boil the water first in a wok for rice. As the water starts to boil, add rice. Cook it till the rice is done. After cooking drain them and put them aside.
• Then heat oil in a pan and fry garlic in it then along with garlic add eggs and stir them continually. When eggs are cooked, add all vegetables, salt, black and white pepper. Mix them and add it in the rice.
• Now add Worchester sauce and soya sauce on the rice. Cover it and cook it on a low flame for 1-2 minutes.
• Then finally serve the rice on the plate and can have it with any Chinese gravy.
• Your Chinese Egg Fried Rice is now ready.

CHINESE Foods: Chinese Beef

Chinese Beef

Ingredients

• Beef (medium pieces)-300gm
• Onion-1
• Spring Onion-2
• Wooster Sauce-2tbsp
• Oyster Sauce-1tbsp
• Corn Flour-2tbsp
• Black Pepper Powder-1/4tsp
• White Pepper Powder-1/4tsp
• Oil-as required
• Garlic-4cloves

Method

• Firstly cut the beef into small pieces.
• After that take frying pan and heat up oil in it.
• Now add garlic and beef pieces.
• When beef turns into golden in color, remove it.
• Take another frying pan and cook garlic for a while.
• After that add onion, spring onion, black pepper, white pepper, Wooster sauce, oyster sauce and cook it for another 3 to 4 minutes.
• Now add fried beef in it.
• After that take one cup water which and dissolve the corn flour in it and with that add it in to the beef.
• Cook it for 3 to 4 minutes and your Chinese beef is ready to eat.

SNACKS: Sabudana Alu Fritters

Sabudana Alu Fritters

Ingredients:
Sabudana 1 cup
Gram Flour / Besan 2 tbsps
Poha 2 tbsps
Potatoes 2 small
Green Chillies 1 – 2
Ginger Garlic Paste 1/2 tsp
Red Chilli Powder 1 tsp
Turmeric Powder a big pinch
Coriander Powder 1 tbsp
Salt to taste
Method:
Soak sabudana in water for 2 hours.
Soak poha in water for few minutes.
Halve the potatoes and boil in salted water until soft.
Peel and lightly mash the potatoes.
Remove stems, wash and lightly mash green chiles.
In a mixing bowl, mix soaked sabudana, soaked poha, mashed potatoes, green chile, ginger garlic paste, turmeric, red chile powder, coriander powder and salt together into tight mixture.
Take lemon sized balls out of the above mixture and flatten it on the palm.
Repeat until all the mixture is finished.
Heat oil in a deep frying pan on medium heat.
Slowly drop the sabudana discs into hot oil and fry until golden brown on both sides.
Remove onto an absorbent towel and serve hot.

AMERICAN Foods; American Chopsuey

American Chopsuey

Ingredients:

2 onions, each cut into 8 pieces
1 carrot, cut into thick pieces
8-10 french beans, cut into 1″ pieces
1 cup cabbage, cut into big pieces
4-5 babycorns, cut diagonally into two to three pieces
2 green bell peppers, cut each into 8 pieces
1 tsp light soya sauce
1 1/2 tsps chilli sauce
3/4 tbsp vinegar
1 1/2 tbsps tomato sauce
1 tsp brown sugar
1 1/2 tbsps cornflour combined in 1 cup water
salt to taste
black pepper powder to season
2 tbsps sesame oil or peanut oil
For fried noodles:
3 cups par-boiled noodles, drained and dried on a kitchen towel, sprinkle a tbsp of cornflour and mix
oil for deep frying
Method:
To parboil vegetables, boil a liter of water with 1/2 tsp salt. Add carrot, cabbage and beans to the boiling water and cook for 2-3 mts. Remove from heat, strain and pour cold water over the vegetables and strain again. Keep aside.
Heat oil in a large wok, once the oil is hot, add the onions and saute on high for 2 mts.
Add the baby corn and capsicum and saute for 5 mts. Add parboiled vegetables and saute for another 3 mts.
Add soy sauce, vinegar, chilli sauce, tomato sauce, black pepper, sugar and salt and mix. Add 2 cups of water and bring to a boil. Reduce flame and cook for 3-4 mts. Add the corn flour along with water and go on stirring continuously till it thickens slightly and coats the vegetables. Remove from heat and keep aside.
To prepare fried noodles, heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to medium and place around 1 1/2 cups of noodles (if the vessel is small, add only one cup) and cook till it turns golden brown. Remove onto absorbent paper and repeat with rest of the noodles.
To serve, place the fried noodles on a plate. Ladle the vegetables over the bed of fried noodles.  Serve warm.

AMERICAN Foods:Crispy Fish and Peppers

Crispy Fish and Peppers

Ingredients

• 1 lb.  fresh or frozen (thawed) small fish fillets (such as grouper, catfish, or tilapia)
• 3/4 cup  buttermilk
• 1 egg
• 1 tsp.  Cajun seasoning
• 1 cup  all-purpose flour
• 3 to 4 Tbsp.  vegetable oil
• 1 cup  sliced and/or chopped miniature sweet peppers
• 1 lemon, cut up

Directions

1. Rinse fish and pat dry with paper towels.
2. In a shallow dish, whisk together buttermilk, egg, and Cajun seasoning. Place flour in another shallow dish. Dip fish in buttermilk and flour. Repeat to coat fish twice.
3. Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat. Carefully add fish to hot oil (working in batches, if necessary). Cook for 3 to 5 minutes on each side or until golden. Add more oil, if needed. Drain on paper towels.
4. Drain oil from skillet; wipe clean with paper towel. Add peppers to skillet and cook 2 minutes or until crisp tender.
5. Serve fish with peppers and lemon. Makes 4 servings.

Nutrition Facts

• Calories251,
• Total Fat (g)13,
• Saturated Fat (g)2,
• Monounsaturated Fat (g)7,
• Polyunsaturated Fat (g)3,
• Cholesterol (mg)97,
• Sodium (mg)188,
• Carbohydrate (g)8,
• Total Sugar (g)4,
• Fiber (g)2,
• Protein (g)26,
• Vitamin C (DV%)85,
• Calcium (DV%)11,
• Iron (DV%)9,
• Percent Daily Values are based on a 2,000 calorie diet

AMERICAN Foods:Spice-Rubbed Chicken with Roasted Onions

Spice-Rubbed Chicken with Roasted Onions

Ingredients

• 4 cups thickly sliced or quartered red, white, and/or yellow onions and/or boiling or ciopollini onions, peeled
• 1 5- to 6-lb. whole roasting chicken
• 1 tsp. sugar
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1 tsp. paprika
• 1 tsp. ground coriander
• 1/2 tsp. salt
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground black pepper
• 1/8 tsp. ground nutmeg
• 2 Tbsp. olive oil
• Chard Leaves (optional)

Directions

1. Preheat oven to 350 degree F. In large shallow roasting pan place half the onions in an even layer. Sprinkle with 1/4 teaspoon salt; set aside. Fold chicken neck skin onto chicken back, secure with small skewer; tie legs to tail with kitchen string. Tie wings close to body or twist wing tips up and tuck under back of the chicken.
2. In small bowl combine sugar and remaining seasonings. Brush chicken all over with oil. Sprinkle spice mixture and rub in with fingers. Place chicken, breast side up, on onions in pan. If desired, insert meat thermometer into center of inside thigh muscle. (Thermometer should not touch bone.) Loosely cover with foil.
3. Roast for 1 hour. Remove foil. Add remaining onions to pan. Roast, uncovered, 30 minutes; cut strings on legs and wings. Roast 30 to 45 minutes more or until drumsticks move easily in their sockets and chicken is no longer pink (180 degrees F in thigh). Cover with foil. Let stand 15 minutes before carving. Serve chicken with roasted onions and chard leaves. Makes 6 to 8 servings.

AMERICAN Foods: Spicy Grilled Shrimp

Spicy Grilled Shrimp

Ingredients

• 1-1/2 lb. fresh or frozen, peeled and deveined extra-large shrimp
• 1/4 cup orange marmalade
• 1/4 cup honey
• 2 to 3 tsp. Cajun seasoning
• 1 Tbsp. olive oil
• 2 cups hot cooked rice

Directions

1. Thaw shrimp, if frozen. If using wooden skewers, soak in water for 1 hour. Rinse shrimp; pat dry. For sauce, in a small saucepan stir together marmalade, honey, and 1/2 teaspoon of the Cajun seasoning; set aside.
2. Place shrimp in a self-sealing plastic bag set in a shallow bowl. For marinade, in a small bowl combine oil and remaining Cajun seasoning. Pour marinade over shrimp. Seal bag. Marinate in refrigerator for 1 hour, turning bag occasionally.
3. Drain shrimp, discarding marinade. Thread shrimp onto skewers. For a charcoal grill, place skewers on the greased rack of an uncovered grill directly over medium coals. Grill for 7 to 9 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover and grill as above.)
4. Stir marmalade sauce over low heat for 2 to 3 minutes or until melted. Serve shrimp on skewers with sauce drizzled over. Serve with hot cooked rice. Makes 4 servings.

PAKISTANI Foods: Chicken Afghani

Chicken Afghani

Ingredients:
1 chicken-cut into pieces
1 tbsp magaz (melon seed)
1 cup kaju (cashew nuts)
1 tbsp khus khus (poppy seed)-soaked for 1 hour
1 cup cream
2 tbsp butter
2 tsp powdered black pepper
5-6 chhoti elaichi
salt to taste
Method:
Grind together the magaz, kaju, khus khus, pepper and elaichi.
Prick the chicken pieces in 2-3 places.
Mix with the rest of the ingredients and marinate for 5-6 hours.
Grill in a tandoor or electric grill till golden and serve hot.