Saturday, 15 February 2014

Chicken Spinach Curry ( Indian style-Low calorie)

Low calorie Indian Delicacy-Chicken and Spinach curry

  1-kg Chicken, Medium sized pcs(boneless)         200 grams Fresh Spinach, Steamed and pasted        Qty -4 Onion (Medium sized), Finely chopped         Qty-4 Green Chili, Finely Chopped,         50 - grams Fenugreek leaves( Methi), Finely chopped,    2- tbsp Ginger and garlic, Paste,         1- tbsp Red Chil, Flakes chopped         2- tbsp White ,Vinegar,1- tbsp Sugar,         1- tbsp Salt, to taste,    1 Green lemon juice,   1 inch Cinamon(,grinded),         5-6 Cloves     ,    4 Bayleaves,      100 grams White Cooking oil/ Olive oil,        1/4 cup Water.


Heat 1 tbsp oil in a pan ,add spinach and fenugreek leaves fry well . Now add 1 tsp ginger & garlic paste ,add salt , vinegar 2tsp & cook till dry. Keep aside. Now heat oil in another pan, fry chicken till golden brown. Now add remaining paste of ginger garlic,cloves, cinamon, bay leaves and fry well. Add sugar & salt to taste. Water (1/4cup ) to be added. cover the pan & stir well occasionally till the oil is separated. Pour the spinach paste ( cooked earlier) mix . 1.  well with the chicken & add juice of 1 lemon & chili flakes. Cover for sometime on low heat till done.
2.  To serve with : Green chili, Onion slices& lemon pcs. Can be teamed well with steamed rice & paratha /bread. ( Can be cooked with mutton replacing chicken)

Sunday, 9 December 2012

Indian Delicacy- Hot & Spicy Prawn Polao/Rice

Hot Spicy Prawn Rice/Polao

  Hot & Spicy Prawn Polao/Rice

Ingredients: Medium size Prawn( Leg, skin,head removed-washed & cleaned)-Half Boiled with a pinch of salt, Aromatic Long grain Rice-500 gms ( Hard boiled with 1 full lemon juice, a pinch of salt & water)Cashew , Almond & Raisins- 30 gms , Bay leaf- 4, Green Cardamon-6, Cinamon -2 inch stick( chopped), Nutmeg- 1 (paste), Cloves - 6,  Salt & Sugar - to taste, De seeded red chili- 2, White oil/ Butter  - 150 gms.

Process: Heat 150 grams oil/ ghee on a pan, Add prawn & fry a little. Keep aside.
Add cinamon, cardamom , clove, bay leaf, chili, & fry in low heat for 1 min.Gradually add the steamed rice & fold with a wooden spoon. Add half quantity of prawn, half quantity of (Cashew , Almond & Raisins) to the same & once done remove it from fire. Place the spicy rice in a decorative serving bowl add the remaining prawn, Cashew , Almond & Raisins & steam for another 5 mins / micro high for 2 mins.

To serve : Hot & Spicy Prawn Polao/Rice goes best with Raita ( Curd/ Yogurt mixed with cucumber, onion, corriender leaves,sugar, salt, black pepper, & half lemon juice , tomatoes) & some crispy french fries.

Tuesday, 13 November 2012

Low Calorie-Indian Delicacy-Curd /Yogurt ( Dahi) Raita

Dahi/Yogurt / Curd Raita

 Curd/ Yogurt (Dahi) Raita 

Curd - 200 grams, 1- Cucumber ( finely chopped) 1- Tomato ( finely chopped) 1-Onion ( finely chopped) 
Lemon juice - 1/2 tea spoon, Green chili- 1 ( sliced) salt to taste, Sugar -1 tea spoon,Chaat Masala- 1/2 tea spoon, Fried Red chilli ( grounded) -1 teaspoon, Roasted Jeera /Cumin seeds( tossed in low flame ) -1 tea spoon( grounded) .

Process : Mix all the above mentioned ingredients in a bowl & serve with the Pancake.

To serve : Can have with french fries, Pancake, Paratha, 7 Days Special  Combi Meal.

Sunday, 14 October 2012

Indian Delicacy-Pineapple chutney/Pickle

Pineapple Chutney/Pickle

 Pineapple Chutney/Pickle

Ingredients:Ripe Pineapple- 1 ( medium size), Sugar - 300 grams, Lemon juice -1 tsp, Raisins- 20 gram, Red chili powder- 1 tsp Red Cherry -4-5 ( sliced)Salt - 1 and 1/2 tsp/ to taste.
Black cumin seed - 1tsp,Red chili- 1( roasted & grounded)

Process : Grate the pineapple & boil it with salt. Add sugar & stir occasionally .Add red chili flakes, raisins  cherry & lemon jiuce. Sprinkle Black cumin seeds & roasted & grounded chili before serving.

To serve:Have it with Paratha/ Bread/ Peas Polao.

Indian Delicacy- Baked Hilsa in banana leaf ( Elish paturi)

Baked Hilsa in Banana leaf/ Ilish Paturi

 Baked Hilsa in banana leaf / Elish paturi

Ingredients : Hilsa Fish – 1 Kg (dressed)White mustard- ¼ cup(paste), Mustard oil- 500 gms, Green chili- 10, curd – 50 gms, Salt to taste. Sugar – 1 spoon, Banana leaf- 10 , Cotton thread- 60 inch.

Process: Wash the fish in running water & remove eggs if any. Boil the banana leaves for 2-3 mins to make it tender & keep aside. In a bowl mix mustard paste, chili paste, sugar, salt. Curd & mix it with the raw fish. Marinate the same for 1 hour. Now wrap the marinated fish with the banana leaves & you may tie the same with cotton thread to ensue there isn’t any  gap for oil leakage. Deep fry the fishes  in oil & serve hot.

To serve : With steamed rice.

Indian Delicacy- Cauliflower Roast (Gobi Roast)

Cauliflower Roast/ Gobi Roast

Cauliflower Roast  (Gobi Roast)

Cauliflower- 4 ( medium size) Ginger – 4 inch(paste) Red chili powder- 1 spoon. Tomato – 2 ( sliced) ,Poppy seeds – 1 tsp(paste), Sugar- 1 tsp,Jeera- 1 tsp, Cooking oil- 100 grams, Salt to taste.

Process : Cut each cauliflower into 6 pcs & fry well now add ginger paste & jeera & fry well for 5-6 mins.
Add tomatoes  & chili, salt & 2 cups of water. Mix poppy seed paste & cover it . Boil the cauliflower till done.
To serve: Steamed rice/ Bread.

Indian Delicacy- Spicy Arvi( Kochu subji)

Spicy Arvi / Kochu subji

 Spicy Arvi( Kochu subji)

Ingredients: Arvi ( root)/Kochu-500 grams, Potato- 200 gms, Ajwain- 2tbsp, Red chili flakes- 2 tbsp,Turmeric- 1tsp, Green chili slices – 2 Salt – to taste, Sugar – 1 tsp, Lentil ( Chana dal)- 2 tbsp, Curry leaves- 10 ,Black mustard seeds – 1 tbsp.Cooking oil- 100 grams.Lemon juice – 1 tsp.

Process : Blanch the skin of Arvi & potato after boiling & cut it into 2 halves.   Heat 100 grams of oil in a pan sprinkle some mustard seeds, green chili slices,Ajwain , Chana Dal & fry in a low fire for 3-4 mins. Add  arvi, potatoes , turmeric & stir well. Add ref chili flakes, curry leaves, lemon juice, salt & sugar. Fry more to make it dry.

To serve with : Bread/ Roti and salad.
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