Friday, 27 February 2015

Sea Food Spinach Rice Food Recipe

Sea Food Spinach Rice Ingredients 
Fish Fillet 250 grams 
Prawns 250 grams
Boiled Basmati Rice 300 grams
Garlic Paste 2 tbsp
Onion 1
Boiled Spinach ½ kg
Mushrooms ½ cup
Crushed Black Pepper ½ tsp
White Pepper Powder ½ tsp
Spring Onion 2-3 strands 
Bay Leaves 2-3
Chicken Stock 1 cup
Oil 3-4 tbsp
Salt as required 

Method :
Take 300 grams of basmati rice clean the rice and soak it. Now take a cooking pan add 3-4 tbsp of oil add 2-3 bay leaves and fry when its popping add soaked basmati rice and boiled the rice and strain it and set aside. Take 250 grams of fish and 250 grams of prawns sprinkle as required salt add 2 tbsp of ginger garlic paste fry and set aside. Now add in a same pan 1 onions and fry. Add ½ tsp of crushed black pepper , ½ kg of spinach, ½ cup of mushrooms, ½ tsp of white pepper powder mix it well add rice and then add 1 cup of chicken stock, steam the rice when its done dish it out and garnish with spring onion and serve it.

Kofta Burger Fast Food Recipe

Kofta Burger Ingredients
For Burger
All Purpose Flour ½ kg
Yeast 1-1/2 tbsp
Egg 2 
Baking Powder 2 tsp
Sugar 2-3 tbsp
Salt to taste 
For Kofta
Beef Mince ( Double Grinded) ½ kg
Onion 1
Roasted and Powder Chick Peas 2-3 tbsp
Chopped Ginger Garlic 1 tbsp
Red Chili Powder 1 tbsp
Cumin Powder ½ tsp
Crushed Black Pepper ½ tsp
Baking Powder 1 tsp
Clarified Butter or Oil for deep fry
Salt to taste
For Filling 
Chili Garlic Sauce ½ cup
Lettuce Leaves as required
Cheese Slice as required 
Kofta Burger Preparation Method :
For burger: Take a mixing bowl ½ kg all purpose flour,add 1-1/2 tbsp of yeast, 2-3 tbsp of sugar , 2 tsp of baking powder,and add to taste salt mix it well, and make a dough and place the dough in a warm place, when the dough is raised and set it into mould and leave it ½ an hour , place the dish in a preheated oven and bake it for 12-15 minutes on 200 C. and take it out and serve it.
For kofta:
Take a cooking pan add 1 chopped onion fry on a high flame. Now take a chopper add ½ kg of mince (double grinded), with fat, add fried onion, 2-3 tbsp of crushed and powder chick peas, 1 tbsp of chopped ginger garlic,, 1 tbsp of red chili powder, ½ tsp cumin powder, ½ tsp of black pepper and add to taste salt and make a paste. Now make a kofta and shallow fry till its golden brown and set aside. For filling: Take burger buns spread ½ cup of chili sauce add kofta , as required lettuce leave, as required cheese and close with a burger and serve it.


Ingredients for Pizza Dough:
Ingredients for Pizza Dough:
Flour 2 ½ cups
Sugar 2 tbsp
Salt 1 tsp
Oil ¼ cup
Instant yeast 1 ½ tsp
Pizza sauce ½ cup
Cheddar cheese 1 cup (grated)
Mozzarella cheese ½ cup (grated)
Oregano leaves 1 tsp
Sweet corn 2 to 3 tbsp

Ingredients for Filling:
Sausages 4 (sliced)
Smoked chicken 1 cup (chopped)
Onion ½ cup (cubes)
Black olives 2 tbsp
Mushrooms 4 (sliced)

Mix all the ingredients and make a soft dough. Leave to rise until doubled. 
Ingredients for Pizza Oil:
Oil ¼ cup
Crushed garlic ½ tsp
Crushed red pepper ½ tsp
Salt ¼ tsp

Mix all together for 10 minutes on low heat. To assemble pizza, roll pizza dough put on a pizza plate brush with pizza oil on the base. Then pizza sauce 2 tbsp, cheddar cheese, sausages, smoked chicken, onion cubes, olives, mushrooms, oregano both the cheese and bake on 200 degrees for 25 minutes.


chicken jalfrazi Ingredients:
Chicken mince 250 gms
Garlic 1 tsp
Jalfrezi masala 1 tbsp
Mustard paste ½ tsp
Cream cheese 1 tsp
Tomato puree 1 tsp
Hung curd 1 tbsp
Cumin 1 tsp (roasted and ground)
Black pepper ½ tsp
Green chilies 3 to 4
Salt ¼ tsp
Coriander leaves 2 tsp
Roasted grand flour 1 to 2 tbsp
Egg 1 (small)
Bread crumbs 1 ½ cup
Capsicum 2 tbsp (finely chopped)
Onion 1 (finely chopped)
Heat 1 tbsp oil. Fry onion, capsicum and garlic for 5 minutes. Put all the rest of the ingredients in a chopper and grind well. Form into kababs on wooden skewers and shallow fry.

Monday, 31 March 2014

Chicken Sajji Recipe

Chicken Sajji Recipe Method:

  1. Heat oil in a pan, add the chicken along with the salt and pepper and fry till the aroma of the chicken is given off.
  2.  Turn the flame off and  leave the chicken to cool down.
  3. To make the sajji masala  crush together the cumin seeds, black pepper corns, garlic, cardamom seeds, coriander seeds ,black salt, sea salt, dried mango powder and Pomegranate seeds , and store in a  tight jar.
  4. Roast the chicken in an oven at 190C.
  5. When it turns Golden brown , remove and sprinkle the sajji masala on top.
  6. The delicious sajji is ready to serve.

Saturday, 4 January 2014

Chicken Breasts with Mushroom Cream Sauce Food Recipe

The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. Here it contains a bountiful amount of mushrooms and is served over chicken breasts.

Makes: 2 servings
Active Time: 30 minutes
Total Time: 30 minutes

Chicken Breasts with Mushroom INGREDIENTS:

  1. 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
  2. 1/2 teaspoon freshly ground pepper
  3. 1/4 teaspoon salt
  4. 1 tablespoon canola oil
  5. 1 medium shallot, minced
  6. 1 cup thinly sliced shiitake mushroom caps
  7. 2 tablespoons dry vermouth, or dry white wine
  8. 1/4 cup reduced-sodium chicken broth
  9. 2 tablespoons heavy cream
  10. 2 tablespoons minced fresh chives, or scallion greens

Chicken Breasts with Mushroom Preparation:

Season chicken with pepper and salt on both sides.
Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.


Tip: It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the “tender”—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.


Per serving: 275 calories; 15 g fat ( 5 g sat , 7 g mono ); 84 mg cholesterol; 5 g carbohydrates; 25 g protein; 1 g fiber; 373 mg sodium; 370 mg potassium.

Nutrition Bonus: Selenium (34% daily value).

Friday, 16 August 2013

Tijuana Torta Healthy Recipe

Makes: 4 servings
Active Time: 25 minutes
Total Time: 25 minutes
A Mexican-style torta is just like a burrito, except the “wrapper” is a hollowed-out roll instead of a tortilla. Here it's filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice.

Tijuana Torta Healthy Recipe INGREDIENTS:

  1. 1 15-ounce can black beans, or pinto beans, rinsed (see Note)
  2. 3 tablespoons prepared salsa
  3. 1 tablespoon chopped pickled jalapeño
  4. 1/2 teaspoon ground cumin
  5. 1 ripe avocado, pitted
  6. 2 tablespoons minced onion
  7. 1 tablespoon lime juice
  8. 1 16- to 20-inch-long baguette, preferably whole-grain
  9. 1 1/3 cups shredded green cabbage

Tijuana Torta Healthy Recipe PREPARATION:

Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.

Tijuana Torta Healthy Recipe NUTRITION:

Per serving: 354 calories; 9 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 60 g carbohydrates; 17 g protein;17 g fiber; 682 mg sodium; 639 mg potassium.
Nutrition Bonus: Folate & Vitamin C (29% daily value), Potassium (18% dv), Iron (15% dv).
Carbohydrate Servings: 3
Exchanges: 3 1/2 starch, 1 vegetable, 1 plant-based protein, 1 fat