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Saag Food Recipe

Instructions

1. Chop mustard greens finely and wash thoroughly.

2. In a heavy based pan boil the greens without any water with all spices.

3. When all its natural water is evaporated, remove from heat.

4. Slightly cool it and then grind to a smoothpaste. Heat oil or banaspati and add the paste.

5. Stir for a few minutes and gradually add gram flour or cornmeal and cook for 5 minutes.

6. Before serving, garnish with melted butter and garlic.

Ingredients

Mustard greens - 1 kg
Red Chillies - 6 (whole)
Onion - 1 small size, cut into 4 pieces
Garlic cloves - 6Ginger - 1 small piece
Green chillies - 4 Gram
flour/cornmeal - ½ cup
Salt to taste
Oil - 1 cup

Chicken Biryani Food Recipe

Instructions

Wash the rice, drain off all the water and keep aside.

Mix coconut, coriander and khus khus seeds, 2 cloves, 2 cinnamon, 2 cardamoms, 2 onions and blend them to a fine paste. Heat oil in a pan, fry the remaining spices, chopped onions, green chilies and garlic for a few minutes. Cut the chicken into desired pieces and add to this mixture with coriander and mint leaves. Also add salt, chili powder, turmeric, ginger-garlic paste and cook the chicken by covering the pan. Add water if required.

Now add ground paste to the pieces and cook until it is done. Boil water in another pan, add washed rice to the water with saffron and cook until it is tender. Remove from heat and drain off all the water. In a separate wide pan, place the rice at the bottom as a layer and above this, place the chicken pieces as another layer. Repeat this process until the rice and chicken ends. Sprinkle the lemon juice on top and allow it to cook on low heat for about 10 minutes.

Serve it hot with Raita!!

Ingredients

1 kg Basmati Rice
1 kg Chicken
3-4 Onions, chopped into long slices
8 Green Chilies, sliced long
1 cup Coconut, grated
A pinch of Saffron
2 cups Vegetable/ Cooking oil
Salt to taste
1 bunch Cilantro, Mint leaves
6 each Cloves, Cardamoms, Cinnamon
2 tbsp Coriander and Khus Khus seeds
4 Garlic flakes, sliced long
1 cm Ginger piece
2 Bay leaves
Few cashew nuts

Chicken Soup Food Recipe

Instructions

1. In a large saucepan, heat oil. Cook chicken until slightly brown.

2. Remove chicken to a bowl. Add onions, garlic and carrots to the pan, stirring until onions begin to soften, about 3 minutes.

3. Return chicken to the pan along with cauliflower, tomatoes and broth.

4. Simmer, partially covered, for 20-25 minutes.

5. Stir in spinach and seasonings and simmer an additional 5 minutes.

6. Serves 4 persons. Per serving contains; 168 calories,19g protein, 14g carbohydrates, 4g fat (0.7g saturated), 3g fiber, 876mg sodium.

Ingredients

1 Tb. olive oil
1/2 pound boneless, skinless chicken breast, cut in
1-inch chunks
1 medium yellow onion, chopped
2 large garlic cloves, crushed or minced
3/4 cup sliced carrots
1 cup cauliflower, in thick slices or chunks
2 cups canned chopped tomatoes with juice
4 cups non-fat, reduced-sodium chicken or vegetable broth
1 cup fresh spinach leaves, torn in pieces
5 drops hot chili sauce (optional)
Salt and freshly ground black pepper to taste

Shami Kabab Food Recipe

Instructions

1. Boil together meat, split gram and the spices till the meat and the gram are tender and no water remains.

2. Let the mixture cool then pass through a mincing machine to blend all ingredients together into a paste.

3. Divide the meat paste into portions.

4. Hollow out each portion and put in a little of the filling.

5. Pat into flat round cakes, dip in beaten egg and shallow fry in Cooking oil until deep brown.

Ingredients

½ kg. mince meat
¼ tsp. ground garlic
¼ tsp. red chilli powder
2 tbsps. Split gram peas
¼ tsp. ground ginger
2 eggs
Cooking oil

Ingredients: Filling

1 small onion
2 green chillies
A few coriander leaves
Enough yoghurt to mix to a creamy consistency with the chopped onions, green chillies and coriander leaves.
Add salt to taste

Chicken Korma Food Recipe

Instructions

· Preparation time ([days] hrs:min): 00:20

· Cooking time ([days] hrs:min): 00:30

1. Grind into a paste: cloves, almonds, coriander seeds, Cumin, cardamom, cinnamon and grated fresh coconut until soft and keep aside.

2. Cut chicken into a little larger than bite sized pieces.

3. Heat oil in a wide, non-stick skillet and fry onions, garlic and ginger pastes until onions are deep brown. Now add chicken, chili powder, turmeric, salt and curry leaves.

4. Fry until chicken pieces are lightly browned. Now add yoghurt, tomatoes, coriander leaves and mix well.

5. Cover and cook on high heat until water content has reduced coinsiderably (gravy looks thick and almost sticks to the chicken pieces) and then add the ground paste and 2 cup of water.

6. Cover and cook on low heat for 25 minutes or until the gravy looks thick.

Serve it hot. Goes very well with plain white rice.

Ingredients

Chicken 2pounds (918 gms)
2 medium Onions Chopped
3 medium Tomatoes (Chopped)
Yogurt 1/2 cup (100 gms)
3 teaspoons Garlic Paste (21 gms)
3 teaspoons Ginger Paste (21 gms)
1/2 Cup Vegetable Oil (137.5 gms)
1 ^1/2 Chili Powder (Red Chili Powder)
1/2 teaspoon Turmeric (Haldi powder)
10 Curry Leaves
Fistfull Coriander Leaves (dhaniya)
Salt to taste
Cloves (Whole) (3 gms)
Raw Sliced Almonds (12 gms)
1 teaspoon Coriander seeds (1.8 gms)
1/2 teaspoon Cumin Seeds (Cumin, Jeera)(1 gm)
Cardamom (2 gms)
1 inch Cinnamon Sticks (flat) (2.5 gms)
1/2 cup Grated Fresh Coconut (40 gms)

Kheer Food Recipe

Instructions

1. Wash and drain the rice. Soak in 1/2 cup water for 1/2 hour. Boil the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heat for 1 1/2 hours.

2. Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. When it is creamy, add sugar and stir in well. Remove from heat and add crushed cardamom seeds, rose water and shredded almonds.

3. Serve hot or cold decorated with silver or gold leaves (optional). Silver/Gold leaves are very fine and tasteless.

Ingredients

1/2 cup Rice
4 cup Milk
1/4 cup Raisins
3/4-1 cup Sugar
1 tbs Cardamom seeds
1/4 cup Shredded blanched almonds
6-8 drops Rose water
1/2 cup Water